Easy Roasted Vegetable Flatbread

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!

Course Entree

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 415kcal

Author Marisa Moore

Ingredients

8 ounces sliced fresh mushrooms
1 sweet red bell pepper, sliced
1 medium red onion, thick sliced
¼ cup Simply Nature Extra Virgin Olive Oil, divided
2 teaspoon Simply Nature Basil Leaves, divided
2 teaspoon Simply Nature Garlic Powder, divided
½ teaspoon Simply Nature Organic Oregano Leaves
½ teaspoon black pepper
1 teaspoon coarse salt, divided
2 Specially Selected Original Naan Bread
4 ounces crumbled feta
fresh basil or parsley, for garnish

Instructions

Preheat oven to 400 F.
Spread the sliced mushrooms, bell pepper, and onions in a single layer on a baking sheet. Toss with 2 tablespoon olive oil, 1 teaspoon each dried basil and garlic powder, and ½ teaspoon 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

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.

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