Roasted Vegetable Flatbread

  1. preheat oven to 425
  2. line 2 baking sheets with foil
  3. cut red peppers into strips
  4. remove ends and skin from onion
  5. cut onion, squash, and 1/2 eggplant in half and slice thinly
  6. place vegetables incl. mushrooms in med bowl
  7. add olive oil, italian seasoning, salt, and pepper
  8. toss to coat
  9. transfer to one baking sheet and arrange in single layer
  10. bake 15-20 min or until vegetables are tender
  11. while baking, slice mozzarella thinly
  12. spread hummus evenly over flatbread
  13. place on remaining baking sheet
  14. arrange cooked vegetable mixture on flatbreads
  15. top with cheese slices
  16. bake 8-10 min or until cheese melts
  17. cut into squares and serve

red peppers, red onion, yellow squash, eggplant, baby portabella mushrooms, extravirgin olive oil, italian seasoning, kosher salt, pepper, mozzarella cheese, flatbreads

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-flatbread-50140782 (may not work)

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