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When roasting vegetables for your Mini Roasted Veggie Flatbread Squares, stirring plays a crucial role in achieving even caramelization. This process enhances the natural sweetness and depth of flavor in your veggies. As the veggies roast, sugars caramelize, creating a rich, complex taste that is essential for the overall dish.

Mini Roasted Veggie Flatbread Squares

Discover the joy of Mini Roasted Veggie Flatbread Squares, a scrumptious and nutritious snack perfect for any occasion! These vibrant squares combine crispy flatbread with a medley of roasted vegetables, providing a burst of flavor and color. Ideal for gatherings or a quick weeknight meal, this easy recipe uses fresh ingredients like cherry tomatoes, zucchini, and bell peppers. Enjoy the satisfying crunch and wholesome goodness in every bite. Elevate your appetizer game with this delightful dish!

Ingredients
  

2 large flatbreads (whole wheat or regular)

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (any color), diced

1 small red onion, sliced

1 cup baby spinach

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper, to taste

1 cup shredded mozzarella cheese (or a dairy-free alternative)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic. Drizzle with olive oil and sprinkle with Italian herbs, salt, and pepper. Toss until the veggies are well coated.

      Roast the Veggies: Spread the veggie mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized. Stir halfway through for even roasting.

        Assemble the Flatbreads: While the veggies are roasting, place the flatbreads on a large baking sheet. Once roasted, give the veggies a quick toss, then evenly distribute them over the flatbreads.

          Add the Cheese: Scatter the shredded mozzarella cheese over the roasted veggies on each flatbread.

            Final Bake: Return the flatbreads to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the edges of the flatbreads are golden and crisp.

              Serve: Remove from the oven and let cool slightly. Cut each flatbread into small squares and garnish with fresh basil leaves if desired. Serve warm as an appetizer or light meal.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings