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Roasted garlic veggie flatbread is a vibrant and delicious dish that brings together the earthiness of roasted garlic with the freshness of assorted vegetables, all atop a warm flatbread base. This recipe is not just a feast for the eyes; it's also a celebration of flavors that can transform any meal into a culinary experience. Whether you’re hosting a casual dinner with friends, preparing a light lunch, or looking for an impressive appetizer for a gathering, this flatbread is the perfect choice.

Roasted Garlic Veggie Flatbread

Discover the vibrant flavors of roasted garlic veggie flatbread, a delightful and healthy dish perfect for any occasion. This recipe combines the sweet, nutty taste of roasted garlic with fresh vegetables like bell peppers, cherry tomatoes, and zucchini, all atop a warm flatbread base. Enjoy it as a light lunch, appetizer, or a standout dish at your next gathering. With its satisfying textures and nutritional benefits, this flatbread is a must-try for any home cook!
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Ingredients
  

2 large flatbreads or naan

1 head garlic

2 tablespoons olive oil (divided)

1 cup cherry tomatoes, halved

1 cup bell peppers (mixed colors), sliced

1 medium zucchini, thinly sliced

1 small red onion, thinly sliced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

1 cup shredded mozzarella cheese

Fresh basil leaves, for garnish (optional)

Balsamic glaze, for drizzling (optional)

Instructions
 

Roast the Garlic:

    - Preheat the oven to 400°F (200°C).

      - Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil.

        - Roast in the oven for about 30-35 minutes until soft and golden.

          Prepare the Veggies:

            - While the garlic is roasting, prepare the vegetables. In a large bowl, combine cherry tomatoes, bell peppers, zucchini, and red onion.

              - Add the remaining 1 tablespoon of olive oil, oregano, basil, salt, and pepper. Toss to coat evenly.

                Roast the Veggies:

                  - Spread the vegetable mixture on a baking sheet lined with parchment paper.

                    - Roast in the oven for about 20 minutes, or until the veggies are tender and lightly caramelized.

                      Prepare the Flatbreads:

                        - Once the garlic is done roasting, carefully unwrap the foil. Squeeze the roasted garlic cloves out of their skins into a bowl and mash them with a fork.

                          - Spread the mashed garlic evenly over the flatbreads.

                            Assemble the Flatbreads:

                              - Sprinkle the roasted veggies over the garlic-spread flatbreads. Top with mozzarella cheese, ensuring even coverage.

                                Final Bake:

                                  - Return the flatbreads to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.

                                    Serve:

                                      - Remove from the oven and let cool for a minute. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Slice into pieces and serve warm.

                                        Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings