Name: Roasted Vegetable Flatbread
Ingredients: 1/4 cup garlic-infused olive oil; --Food Club Mediterranean sea salt, to taste; --Food Club fresh ground pepper, to taste; 1 1/2 cups cauliflower, broken into small florets; 1 baby eggplant, cut into slices; 1 small zucchini, sliced; 1/4 cup banana pepper rings; 1/4 cup onion, thinly sliced; --Food Club non-stick cooking spray; 1 premade basic flatbread dough, room temperature; 1 1/2 cups fontina cheese, grated, divided; 1/2 cup grape tomatoes, halved; 2 tablespoons fresh parsley leaves, chopped

Roasted Vegetable Flatbread Recipe | Big Y