Roasted Vegetable Flatbread

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April/May 2020 Dig In Recipe

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 450 degrees Fahrenheit.

4. In a large bowl, add garlic-infused oil; season to taste with salt and pepper. Add cauliflower, eggplant, zucchini, banana peppers and onion and toss to coat well. Spread out onto a large baking sheet and roast for 20 minutes or until tender, turning once during cook time; set aside.

5. Reduce oven temperature to 400 degrees Fahrenheit. Coat another large pan with cooking spray; set aside.

6. Roll out dough into a large rectangle. Transfer to prepared pan and, starting at center, press dough out and stretch it to fill the baking sheet. Sprinkle half the cheese over top and bake for 6 minutes.

7. Remove from oven and top with roasted vegetables, grape tomatoes and remaining cheese. Bake for 8 minutes or until cheese is melted. Garnish with parsley and serve.

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Nutrition Facts

Nutrition Information Per Serving Calories: 332 (Calories from Fat: 144)
Total Fat: 16g (Saturated Fat: 6g)
Protein: 12g
Total Carbohydrates: 37g (Dietary Fiber: 2g
Sugars: 4g)
Cholesterol: 29mg
Sodium: 824mg