Greek · Lunch
Roasted Vegetable Flatbread
A Greek-style flatbread topped with roasted zucchini, red bell pepper, red onion and cherry tomatoes over a lemony whipped feta base, finished with crumbled feta, kalamata olives, fresh oregano and olive oil, then baked until the crust crisps and vegetables char lightly.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
390Calories
13.2gProtein
15.8gFat
50.3gCarbs
8.9gSugar
5.8gFiber
1118mgSodium
38mgChol
5.9gSat Fat
558mgPotassium
227mgCalcium
2.8mgIron
0.4mcgVitamin B12
52mgVitamin C
vegetarian
low-cholesterol
high-fiber
low-calorie
mediterranean
hidden-gems
vegetarian
low-chol
low-calorie
Instructions
1
Prep
Preheat oven to 220C (425F). Slice the zucchini, bell pepper, red onion and halve the cherry tomatoes into even pieces.
2
Roast
Toss vegetables with 1 teaspoon olive oil, salt and pepper on a baking sheet. Roast at 220C (425F) for 12–14 minutes until edges char and vegetables are tender.
3
Build
Whisk half the feta with lemon juice and remaining olive oil until spreadable. Spread over flatbread; top with roasted vegetables, remaining feta and olives.
4
Plate
Bake at 220C (425F) for 6–8 minutes until crust edges are golden. Transfer to a board, scatter oregano over top and slice into wedges to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pita flatbread
- 5.2 oz150g zucchini
- 3.6 oz100g red bell pepper
- 2 oz56g red onion
- 4 oz114g cherry tomatoes
- 2.8 oz80g feta cheese, half crumbled and half whipped
- 4 tsp4 tsp olive oil, divided
- 2 tsp2 tsp lemon juice
- 1212 kalamata olives, pitted and halved
- 2 tsp2 tsp fresh oregano leaves
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
