Description
This Feta & Roasted Veggie Flatbread with Garlic Oil is bursting with Mediterranean flavor—tender roasted zucchini, bell pepper, onion, and juicy cherry tomatoes layered on crisp flatbread brushed with fragrant garlic oil, then topped with creamy crumbled feta. A fast and colorful meal that’s perfect for weeknights or sharing with friends.
Ingredients
- 2 flatbreads or naan
- 1 zucchini, thinly sliced
- ½ red bell pepper, sliced
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ⅓ cup crumbled feta cheese
- 2 tbsp olive oil (divided)
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt and black pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Roast the veggies: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly charred.
Make the garlic oil: In a small pan, gently warm 1 tbsp olive oil with minced garlic over low heat for 2–3 minutes, until fragrant but not browned. Set aside.
Assemble flatbreads: Lay flatbreads on a baking sheet. Brush each with garlic oil. Top with roasted veggies and crumbled feta. Sprinkle with oregano and a pinch of pepper.
Bake: Return flatbreads to oven and bake for 8–10 minutes, until edges are crisp and cheese is warmed through.
Garnish and serve: Top with fresh basil or parsley. Slice and serve immediately.
Notes
For extra flavor, add olives or a drizzle of balsamic glaze after baking.
This recipe works great with seasonal veggies like mushrooms or eggplant.
Best enjoyed fresh, but leftovers can be refrigerated and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven-baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (of 3 total)
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 340mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 22mg