Description
A delicious and healthy flatbread topped with seasonal autumn vegetables, perfect for a cozy fall meal.
Ingredients
Scale
- 1 pre-made flatbread
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, red onion, and mushrooms with olive oil, thyme, salt, and pepper.
- Spread the vegetable mixture evenly on a baking sheet and roast for 20-25 minutes, or until tender.
- While the vegetables are roasting, place the flatbread on a baking sheet.
- Once the vegetables are done, remove them from the oven and spread them over the flatbread.
- Top with shredded mozzarella cheese.
- Bake the flatbread in the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, slice, and serve warm.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made vegan by omitting the cheese or using a dairy-free alternative.
- Pair with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Autumn Veggie Flatbread, Fall Recipes, Vegetarian Flatbread