Roasted Veggie Flatbread Slices

Delicious flatbreads topped with a colorful medley of roasted vegetables, perfect for a quick and healthy meal.

Scale

Flatbreads (whole wheat or gluten-free)

1 Bell Pepper (any color)

1 Zucchini

1 Red Onion

1 cup Cherry Tomatoes

2–3 tbsp Olive Oil

Balsamic Vinegar (to taste)

Fresh Herbs (like basil or parsley)

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Prep the vegetables: Wash and slice the bell peppers, zucchini, and red onion. Halve the cherry tomatoes.
Preheat the oven to 400°F (200°C).
Toss the vegetables in a bowl with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20-25 minutes.
If using store-bought flatbreads, set them aside. For homemade, roll out the dough.
Once roasted, spread the veggies over each flatbread and drizzle with balsamic vinegar.
Return the flatbreads to the oven for 5-10 minutes.
Remove from the oven, garnish with fresh herbs, slice, and serve warm.

For added flavor, consider sprinkling feta or goat cheese on top. Serve with a side salad or hummus.