Description
A light and flavorful flatbread topped with roasted vegetables and pesto.
Ingredients
Scale
- 1 flatbread
- 1 cup mixed vegetables (bell peppers, zucchini, and cherry tomatoes)
- 2 tablespoons pesto
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 15-20 minutes.
- Spread pesto over the flatbread.
- Top with roasted vegetables and shredded mozzarella cheese.
- Bake in the oven for an additional 10 minutes or until the cheese is melted.
- Slice and serve warm.
Notes
- Choose your favorite vegetables for roasting.
- Can substitute flatbread with pita or naan.
- For a vegan option, omit cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Roasted Veggie, Pesto, Flatbread, Light, Healthy