Roasted Vegetable Naan Flatbread
Store-bought ingredients make this roasted vegetable naan flatbread with hummus, zucchini, squash, peppers and tomatoes a super simple vegetarian recipe.
Servings: 2
Ingredients
- 1 medium zucchini sliced 1/4 inch thick
- 1 medium yellow squash sliced 1/4 inch thick
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 pint grape tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 naan breads
- 1/2 cup hummus
- 1/4 cup crumbled feta
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- On a sheet pan, toss the zucchini and yellow squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread into a single layer.
- On another sheet pan, toss the peppers and tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread into a single layer with the tomatoes arranged cut side up.
- Roast the vegetables until they are golden and browned at the edges, about 20-25 minutes. Flip over the zucchini and squash about halfway through roasting.
- To warm the naan, place it directly on the rack in the oven for 2 minutes per side.
- To assemble the flatbreads, spread them with hummus leaving a 1-inch border. Top with vegetables.
- Finish the flatbreads with crumbled feta and chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
You can eat leftovers cold or warm them in a 350-degree F oven for 7-10 minutes.
Nutrition
Calories: 758kcal | Carbohydrates: 92g | Protein: 23g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 27mg | Sodium: 2484mg | Potassium: 1494mg | Fiber: 13g | Sugar: 20g | Vitamin A: 6357IU | Vitamin C: 222mg | Calcium: 263mg | Iron: 4mg