Roasted Vegetable Flatbread

• 1/2 cup roasted red peppers
• 1 red onion
• 1 yellow squash
• 1 small eggplant
• 4oz pre-sliced baby portabella mushrooms
• 1/4 cup extra-virgin olive oil
• 1/2 tsp dried italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 (8oz) ball smoked mozzarella cheese
• 3 Tbs classic hummus
• 2 soft flatbreads or 2 large naan

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)