Make roasted vegetable flatbread for a quick weeknight meal! This olive oil and herb brushed flatbread topped with savory mushrooms, peppers, red onions and a sprinkle of feta is a simple recipe with big flavor!
¼cup Simply Nature Extra Virgin Olive Oil, divided
2tspSimply Nature Basil Leaves, divided
2tspSimply Nature Garlic Powder, divided
½tspSimply Nature Organic Oregano Leaves
1tspcoarse salt, divided
2Specially Selected Original Naan Bread
fresh basil or parsley, for garnish
Preheat oven to 400 F.
Spread the sliced mushrooms, bell pepper, and onions in a single layer on a baking sheet. Toss with 2 tbsp olive oil, 1 tsp each dried basil and garlic powder, and ½ tsp each black pepper and salt. Roast 15 minutes or until the mushrooms and peppers just start to brown and the onions don’t burn.
In a small bowl, whisk the remaining extra virgin olive, basil, oregano, garlic powder, and salt. Brush the herbed olive oil evenly over the 2 pieces of naan making sure to cover it from edge to edge.
Remove the cooked vegetables from the oven. Spread the vegetables evenly across each piece of naan and add the crumbled feta pieces.
Bake 8-10 minutes or until the edges are golden. Top with a drizzle of extra virgin olive oil and fresh herbs if desired. Slice and serve warm.
NOTES: This flatbread is filling and delicious and filling on its own. But it pairs well with a side salad or soup for both lunch and dinner.