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Roasted garlic veggie flatbread is a delicious and versatile dish that seamlessly fits into various occasions, whether it be a cozy weeknight dinner, a lively gathering with friends, or even as a healthy snack option. This recipe combines the rich, aromatic flavor of roasted garlic with a colorful assortment of fresh vegetables, resulting in a dish that is not only satisfying but also packed with nutrients. The simplicity of the preparation process makes it accessible for both novice and experienced home cooks, allowing anyone to create a gourmet experience in their own kitchen.

Roasted Garlic Veggie Flatbread

Discover the joy of making roasted garlic veggie flatbread, a flavorful dish perfect for any occasion. This easy recipe features sweet, roasted garlic paired with vibrant vegetables like zucchini, bell peppers, and spinach. Not only is it delicious, but it's also packed with nutrients, making it an ideal choice for a quick dinner or party appetizer. Customize it with your favorite toppings for a unique twist. Enjoy a gourmet experience at home with this hearty flatbread!
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Ingredients
  

1 large store-bought or homemade flatbread (such as naan or pizza dough)

2 heads of garlic

2 tablespoons olive oil, divided

1 medium zucchini, thinly sliced

1 bell pepper (red or yellow), thinly sliced

1 cup cherry tomatoes, halved

1 cup spinach leaves, roughly chopped

1 teaspoon dried oregano

Salt and black pepper to taste

1 cup shredded mozzarella cheese (or a dairy-free alternative)

Fresh basil leaves for garnish (optional)

Balsamic glaze for drizzling (optional)

Instructions
 

Roast the Garlic:

    Preheat your oven to 400°F (200°C). Cut the tops off the heads of garlic, drizzle with 1 tablespoon of olive oil, and wrap each bulb in aluminum foil. Place in the preheated oven and roast for about 30-35 minutes, or until soft and golden. Remove from oven and let cool slightly. Once cool enough to handle, squeeze the roasted garlic into a bowl and mash it with a fork. Set aside.

      Prepare the Vegetables:

        While the garlic is roasting, wash and slice the zucchini, bell pepper, and halve the cherry tomatoes. In a large bowl, combine the vegetables with the chopped spinach, oregano, salt, and pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat evenly.

          Assemble the Flatbread:

            If using homemade dough, roll it out into a flat, round shape about 10-12 inches in diameter. If using store-bought flatbread, simply lay it on a baking sheet. Spread the mashed roasted garlic evenly on the surface of the flatbread. Sprinkle half of the shredded mozzarella cheese over the garlic.

              Add the Veggies:

                Layer the prepared vegetables on top of the cheese, distributing them evenly. Finally, top with the remaining mozzarella cheese.

                  Bake:

                    Place the flatbread in the oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown, and the edges of the flatbread are crispy.

                      Garnish and Serve:

                        Once baked, remove the flatbread from the oven. If desired, garnish with fresh basil leaves and a drizzle of balsamic glaze. Cut into wedges and serve warm.

                          Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings