Warm flatbreads layered with creamy hummus, roasted vegetables, and fresh herbs for a tasty vegetarian dish.
# What You Need:
→ Flatbreads
01 - 4 medium store-bought or homemade flatbreads (e.g., naan, pita, or lavash)
→ Hummus
02 - 1 1/2 cups hummus (store-bought or homemade)
→ Roasted Vegetables
03 - 1 medium red bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 1 small red onion, sliced
06 - 1 small eggplant, diced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon smoked paprika (optional)
→ Garnishes
11 - 1/4 cup crumbled feta cheese (optional)
12 - 1/4 cup fresh parsley or mint leaves, chopped
13 - 1 tablespoon toasted sesame seeds or dukkah (optional)
14 - Lemon wedges, for serving
# Steps:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - In a mixing bowl, combine bell pepper, zucchini, red onion, and eggplant with olive oil, sea salt, black pepper, and smoked paprika. Toss to coat evenly.
03 - Arrange the vegetable mixture in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes, stirring once halfway through, until tender and lightly browned.
04 - Place flatbreads in the oven and warm for 2 to 3 minutes until soft and pliable.
05 - Spread a generous layer of hummus over each warm flatbread.
06 - Top hummus-coated flatbreads with roasted vegetables, crumbled feta if desired, chopped fresh herbs, and toasted sesame seeds or dukkah.
07 - Serve the flatbreads immediately with lemon wedges on the side.
