Roasted Vegetable and Pesto Flatbread

• 1 flatbread or pita
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup store-bought pesto
• 1/2 cup crumbled feta cheese (optional)
• Handful of fresh basil leaves, torn

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 20 minutes, stirring halfway through.
4. 4 While vegetables roast, warm flatbread in the oven for the last 5 minutes.
5. 5 Spread pesto evenly over the warm flatbread.
6. 6 Top with roasted vegetables and feta cheese, if using.
7. 7 Finish with torn basil leaves.
8. 8 Slice and serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add grilled chicken for a heartier meal.
• Substitute pesto with a creamy garlic sauce for a twist.

Substitutions

• Use spinach or kale in place of basil for a different pesto flavor.
• Substitute feta with goat cheese for a tangier taste.

Pairings

• Cucumber and tomato salad
• Garlic hummus

Nutrition

Tips

• For extra flavor, brush the flatbread with olive oil before adding pesto.
• Customize with your favorite veggies!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a warm oven to restore crispiness.

Freezing: This flatbread doesn't freeze well due to the moisture from the vegetables.

Serving Suggestions

• Serve with a fresh green salad and a squeeze of lemon.
• Pairs well with a chilled glass of Sauvignon Blanc.

FAQ