Ratatouille Flatbread

Total Time
0 min


Flatout Flatbread Light original flatbread

1 item(s)

uncooked eggplant(s)

½ cup(s), diced

sweet red pepper(s)

½ cup(s), diced

uncooked onion(s)

½ cup(s), chopped, diced

uncooked zucchini

½ cup(s), diced

fresh cherry tomato(es)

½ cup(s), quartered


½ cup(s)

dried oregano

½ tsp

feta cheese

¼ cup(s)

garlic clove(s)

3 medium clove(s), chopped

extra virgin olive oil

1 tsp

shredded fat free mozzarella cheese

½ cup(s)


½ item(s), juiced

canned unsalted tomato paste


table salt

1 pinch

black pepper

1 tsp

olive oil cooking spray

5 spray(s)


  1. Preheat oven to 425°F.
  2. In a bowl, combine the vegetables, garlic, lemon juice, and oregano with 1 teaspoon olive oil.
  3. Lightly coat a baking sheet with olive oil spray then arrange the diced vegetable mixture evenly on the pan.
  4. Bake at 425°F, turning if necessary, until roasted, browned in parts, and very tender.
  5. Remove from oven and scrape vegetables into the bowl, this time tossing with tomato paste, salt and pepper, allowing flavors to meld.
  6. Turn the oven down to 375°F.
  7. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes.
  8. Remove from the oven, and spread the vegetable mixture over the flatbread, crumble the feta cheese over the vegetables, then top with the mozzarella cheese.
  9. Bake for four minutes until cheese is melted. Top with fresh basil.


Source: www.flatoutbread.com

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