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In recent years, flatbreads have surged in popularity as a versatile meal option that caters to various tastes and dietary preferences. Their adaptability makes them an ideal canvas for a wide range of toppings, from savory to sweet, and from traditional to innovative. Among the many enticing flatbread creations, Mini Roasted Veggie Flatbread Squares stand out as a delightful choice, perfect for any occasion. Whether served as an appetizer at a gathering, a light meal for lunch, or a healthy snack for the family, these bite-sized delights combine the rich flavors of roasted vegetables with the satisfying texture of flatbread.

Mini Roasted Veggie Flatbread Squares

Discover the delicious simplicity of Mini Roasted Veggie Flatbread Squares! These bite-sized treats combine the rich flavors of roasted vegetables like cherry tomatoes, zucchini, and bell peppers layered over your choice of flatbread. Perfect as a snack, appetizer, or light meal, they are both nutritious and satisfying. Learn how to roast veggies to perfection, and enjoy versatile toppings that cater to various dietary preferences. Elevate your next gathering or weeknight dinner with this delightful recipe!
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Ingredients
  

2 large flatbreads (whole wheat or regular)

1 cup cherry tomatoes, halved

1 medium zucchini, diced into bite-sized pieces

1 bell pepper (any color), diced

1 small red onion, thinly sliced

1 cup baby spinach, roughly chopped

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Salt and black pepper, to taste

1 cup shredded mozzarella cheese (or a dairy-free alternative for a vegan option)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Prepare the Veggies: In a large mixing bowl, combine the halved cherry tomatoes, diced zucchini, diced bell pepper, sliced red onion, and minced garlic. Drizzle the olive oil over the vegetables and sprinkle the Italian herbs, along with a pinch of salt and black pepper. Toss everything together until the vegetables are well coated with the oil and seasonings.

      Roast the Veggies: Spread the seasoned veggie mixture in a single layer on a baking sheet lined with parchment paper. Place the sheet in the preheated oven and roast the mix for about 20-25 minutes. Keep an eye on them and stir halfway through to ensure even roasting until they are tender and have developed a slight caramelization.

        Assemble the Flatbreads: While the vegetables are roasting, arrange the flatbreads on a large baking sheet. Once the vegetables are done, give them a quick toss to redistribute the flavors, then evenly spoon the roasted veggie mixture over the flatbreads.

          Add the Cheese: Generously sprinkle the shredded mozzarella cheese over the roasted vegetables on each flatbread, spreading it out to cover.

            Final Bake: Place the assembled flatbreads back in the oven and bake for an additional 10-12 minutes. They are ready when the cheese is melted and bubbly, and the edges of the flatbreads are golden brown and crisp.

              Serve: Once baked, remove the flatbreads from the oven and allow them to cool for a minute or two. Cut each flatbread into small squares and garnish with fresh basil leaves if desired. Serve warm as a delightful appetizer or a light meal option.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings