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Roasted Vegetable Flatbread

Roasted Vegetable Flatbread
Total Time:
40 minutes
Active Time:
10 minutes


3 tablespoons hummus
2 soft flatbreads (or 2 large naan)
1 (8-oz) ball smoked mozzarella cheese

4 oz presliced baby portabellas
1 small eggplant
1 yellow squash
1 red onion

Dry Grocery
1/2 cup roasted red peppers

From Your Pantry
1/4 cup extra-virgin olive oil
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Aluminum foil


  1. Preheat oven to 425°F. Line 2 baking sheets with foil. Cut red peppers into strips. Remove ends and skin from onion. Cut onion, squash, and 1/2 of the eggplant in half and slice each thinly; place vegetables (including mushrooms) in medium bowl.
  2. Add olive oil, Italian seasoning, salt, and pepper; toss to coat. Transfer to one baking sheet and arrange in a single layer. Bake 15–20 minutes or until vegetables are tender.
  3. Meanwhile, slice mozzarella thinly. Spread hummus evenly over flatbreads; place on remaining baking sheet. Arrange cooked vegetable mixture on flatbreads. Top with cheese slices; bake 8–10 minutes or until cheese melts. Cut into squares and serve.
Tip: Flatbreads are great for hors d’oeuvres. To make them easier to serve and eat, cut the ingredients into small bite-size pieces before topping the flatbread. Then cut each finished flatbread into small squares for serving.

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Nutritional Information

CALORIES (per 1/4 recipe) 540kcal; FAT 31.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 540mg; CARB 48g; FIBER 7.00g; SUGARS 8g; PROTEIN 21g; CALC 25%; VIT A 30%; VIT C 45%; IRON 15%

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