Name: Mediterranean Vegetable Flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 large flatbreads or pita breads; 3 tablespoons olive oil, divided; 1 medium zucchini, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 200g crumbled feta cheese; 12 Kalamata olives, pitted and halved; 2 tablespoons fresh lemon juice; 1/4 cup fresh basil leaves, torn; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Preheat oven to 425°F (220°C). In a large bowl, combine the sliced zucchini, bell peppers, red onion, and minced garlic. Drizzle with 2 tablespoons olive oil, oregano, thyme, salt, and pepper. Toss to coat evenly.
Roast the vegetables

Spread the vegetable mixture on a large baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
Prepare the flatbreads

While vegetables are roasting, brush each flatbread with the remaining olive oil. Place directly on the oven rack or on a baking sheet and bake for 3-4 minutes until slightly crisp but still pliable.
Assemble the flatbreads

Remove flatbreads from the oven. Distribute the roasted vegetables evenly among the four flatbreads. Sprinkle each with crumbled feta cheese and Kalamata olives.
Final bake

Return the assembled flatbreads to the oven and bake for an additional 5-7 minutes, until the cheese is softened and the edges of the flatbreads are golden brown and crispy.
Finish and serve

Remove from the oven and drizzle with fresh lemon juice. Scatter torn basil leaves over the top. Cut into slices or wedges and serve immediately while hot.

Mediterranean Vegetable Flatbread

Ingredients

Instructions

Nutritional Information