MEDITERRANEAN VEGETABLE FLATBREAD
This Mediterranean vegetable flatbread is topped with roasted eggplant, zucchini, olives, feta, and fresh herbs. A light yet flavorful dish, perfect for lunches, appetizers, or sharing with friends.
INGREDIENTS
• 2 flatbreads (about 250 g / 9 oz total)
• 1 small eggplant, diced (200 g / 7 oz)
• 1 zucchini, sliced (200 g / 7 oz)
• 1 red bell pepper, diced (150 g / 5 oz)
• 2 tbsp olive oil (30 ml)
• 1 tsp dried oregano (5 g / 1 tsp)
• 1 tsp dried basil (5 g / 1 tsp)
• 50 g black olives, sliced (½ cup)
• 100 g feta cheese, crumbled (1 cup)
• Fresh parsley or basil leaves for garnish
• Salt and pepper to taste
STEP-BY-STEP COOKING INSTRUCTIONS
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
1. Prepare the vegetables: Preheat oven to 200°C / 400°F. Toss eggplant, zucchini, and bell pepper with olive oil, oregano, basil, salt, and pepper. Spread on a baking tray and roast for 15 minutes until tender and slightly caramelized.
2. Prepare the flatbread: Place flatbreads on a baking sheet. Brush lightly with olive oil.
3. Add toppings: Spread roasted vegetables evenly over the flatbreads. Add sliced olives and crumbled feta.
4. Bake: Return to the oven for 5 minutes until the flatbread is crisp and the feta is slightly golden.
5. Serve: Garnish with fresh parsley or basil leaves. Slice and serve warm.
HELPFUL COOKING TIPS
1. Roast vegetables until caramelized for maximum flavor and sweetness.
2. Use whole-wheat flatbread for added fiber and a nutty taste.
3. Add a drizzle of balsamic glaze before serving for extra depth.
4. Experiment with cheeses — goat cheese or mozzarella also work beautifully.
5. Serve with a side salad to make it a complete meal.
NUTRITIONAL INFORMATION (PER SERVING, APPROX.)
• Calories: 320 kcal
• Protein: 10 g
• Carbohydrates: 35 g
• Fat: 15 g
• Fiber: 6 g
DIETARY TAGS
• Vegetarian
• Mediterranean-inspired
• Light meal / appetizer
ALLERGEN INFORMATION
• Contains gluten (flatbread)
• Contains dairy (feta cheese)