Description
Spring Veggie Flatbread with Pesto is a vibrant and delicious dish that captures the essence of the season. Topped with colorful vegetables and drizzled with aromatic pesto, this flatbread is perfect for brunches, picnics, or any gathering. Each bite is a delightful combination of fresh flavors and textures, making it not just a meal but an experience to savor.
Ingredients
Scale
- 2 flatbreads (store-bought or homemade)
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 1 cup bell peppers (mixed colors), sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place flatbreads on a baking sheet lined with parchment paper and drizzle olive oil over them.
- Spread pesto evenly across each flatbread using the back of a spoon.
- Layer on cherry tomatoes, zucchini slices, bell peppers, and red onion rings.
- Sprinkle crumbled feta cheese on top.
- Bake in the preheated oven for 15-20 minutes until edges are crispy and cheese is golden.
- Garnish with fresh basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread (150g)
- Calories: 395
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg