Roasted Vegetable Flatbread

Name: Roasted Vegetable Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 flatbreads; 1 medium zucchini, thinly sliced; 1/2 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 2 garlic cloves, minced; 1 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1 cup baby arugula; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper, ground

Crispy flatbread layered with roasted zucchini, juicy cherry tomatoes, melted mozzarella, and finished with fresh baby arugula.

35 minEasyServes 2450 cal/serving

MediterraneanLunchOvenVegetarianNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 flatbreads
1 medium zucchini, thinly sliced
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup baby arugula
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper, ground

Instructions

1

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2

Toss 1 medium thinly sliced zucchini, 1/2 small thinly sliced red onion, and 1 cup halved cherry tomatoes on the baking sheet with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp ground black pepper.
3

Roast the vegetables for 12 minutes until tender and lightly browned.
4

Place 2 flatbreads on a separate baking sheet and top with half of the 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese.
5

Spread roasted vegetables over the cheese layer, then sprinkle remaining shredded mozzarella cheese and grated parmesan cheese on top.
6

Bake for 8 minutes until flatbread edges are crisp and cheese is melted.
7

Top with fresh 1 cup baby arugula before slicing and serving.

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Questions

How much time should I plan for Roasted Vegetable Flatbread?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 3 (12 minutes): "Roast the vegetables for 12 minutes until tender and lightly browned."

What oven temperature does Roasted Vegetable Flatbread need?

For Roasted Vegetable Flatbread, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 12 minutes, in step 3.

What can I use instead of Parmesan in Roasted Vegetable Flatbread?

The entry for Roasted Vegetable Flatbread calls for 1/4 cup grated parmesan cheese. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I make Roasted Vegetable Flatbread dairy-free?

Not cleanly. Here the dairy (1 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

Is Roasted Vegetable Flatbread vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup shredded mozzarella cheese and 1/4 cup grated parmesan cheese. For fully plant-based entries, see the vegan lunch collection.

Serve it with

Air Fryer Crispy Chickpeas side
Mediterranean Bulgur Salad with Chickpeas salad
Lentil Soup soup

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