Roasted Veggie Flatbreads with Pesto Drizzle Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Roasted Veggie Flatbreads with Pesto Drizzle recipe is a vibrant, wholesome meal perfect for weeknights or gatherings. Soft flatbreads are topped with a medley of oven-roasted seasonal vegetables, creamy cheese, and finished with a fragrant homemade basil pesto drizzle. It’s a quick, healthy, and customizable dish that brings Mediterranean flavors to your table in under an hour.

Ingredients
    For the Flatbreads
  • 4 pcs flatbreads (store-bought or homemade, naan or pita works well)
    • For the Roasted Vegetables
  • 1 medium zucchini (sliced into half-moons)
  • 1 red bell pepper (sliced into strips)
  • 1 yellow bell pepper (sliced into strips)
  • 1 red onion (cut into wedges)
  • 150 g cherry tomatoes (halved)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • Salt and black pepper to taste
    • For the Pesto Drizzle
  • 1 cup fresh basil leaves (loosely packed)
  • 2 tbsp pine nuts (or walnuts for budget-friendly option)
  • 1 clove garlic (peeled)
  • 0.25 cup olive oil (extra virgin)
  • 2 tbsp grated Parmesan cheese
  • Pinch of salt
    • For Assembly
  • 100 g crumbled feta cheese (or mozzarella shreds for melting)
  • 2 tbsp fresh parsley (chopped, optional garnish)
Instructions
    Prepare the Vegetables
  1. 1
    Wash and chop all vegetables as instructed. Place zucchini, peppers, red onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, then sprinkle oregano, smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly.
    2. Roast the Vegetables
  2. 2
    Preheat the oven to 200°C. Spread vegetables in a single layer and roast for 20–25 minutes, flipping once halfway, until tender and lightly caramelized.
    3. Make the Pesto
  3. 3
    Meanwhile, in a food processor, combine basil, pine nuts, garlic, Parmesan, and a pinch of salt. Blend until crumbly. With the machine running, slowly drizzle in olive oil until smooth. Adjust consistency with more oil if needed.
    4. Warm the Flatbreads
  4. 4
    Place flatbreads on a baking tray. Warm in the oven for 3–4 minutes during the last few minutes of roasting the vegetables.
    5. Assemble the Flatbreads
  5. 5
    Remove flatbreads and top with roasted vegetables. Sprinkle crumbled feta or mozzarella over the top. If desired, return to oven for 3–4 minutes until cheese slightly melts.
    6. Finish with Pesto
  6. 6
    Remove from oven, drizzle generously with fresh pesto, and garnish with chopped parsley. Slice into wedges and serve warm.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.

Variations:

  • Use whole-wheat flatbreads for extra fiber.
  • Add protein such as grilled chicken or chickpeas for a heartier meal.
  • Try swapping basil pesto with sun-dried tomato pesto for a different flavor.

Make Ahead Tip: Roast vegetables in advance and store them in the fridge. Assemble flatbreads just before serving.

Keywords: healthy flatbread recipe, roasted vegetables, vegetarian dinner, quick weeknight meal
Read it online: https://petitepanini.com/recipe/roasted-veggie-flatbreads-with-pesto-drizzle-recipe/