Roasted Veggie Recipe

Preheat & prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Slice the zucchini into 1/4-inch rounds or half-moons. Core and slice the red bell pepper into 1/2-inch strips. Peel and cut the red onion into 1/2-inch wedges. Remove stems from portobello mushrooms and slice into 1/2-inch thick pieces. Slice the tomato into 1/4-inch rounds or 1/2-inch slices if using Roma.

In a large bowl, combine the prepared vegetables with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp garlic powder. Toss until evenly coated.

Arrange the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 16–20 minutes, tossing once halfway through, until vegetables are tender and edges are lightly browned. Remove from oven and let cool slightly.

While vegetables roast, place the flatbread on another baking sheet or large plate. If you prefer a warm, slightly crisp crust, brush flatbread lightly with 1 tsp olive oil and warm in oven for 3–5 minutes when the vegetables have 5 minutes left to roast, or toast briefly in a skillet.

In a small bowl combine 2 tbs pesto and 2 tbs mayo (or vegan pesto and vegan mayo for vegan option). If desired, add 1/2 tsp lemon juice to brighten the flavor. Adjust seasoning to taste.

Spread the pesto-mayo mixture evenly over the warm flatbread, leaving a 1/4-inch border.

Layer the roasted vegetables over the spread: start with portobello and zucchini, then red pepper and onion, and top with sliced tomato and baby spinach. Distribute evenly so each bite has variety.

Sprinkle red pepper flakes over the assembled flatbread for a bit of heat, and finish with a light pinch of extra salt and black pepper if desired.

Slice into 4 pieces and serve warm. Leftovers keep covered in refrigerator for up to 2 days; reheat in oven or toaster oven to retain crispness.