Baked Vegetable Flatbread Recipe – Perfect for Quick Dinners

Packed with the goodness of grated zucchinis, juicy cherry tomatoes, and hearty potatoes, this Baked Vegetable Flatbread recipe offers a savory treat that’s as nutritious as it is delicious. Quick to prepare and ideal for busy weeknights, this recipe is a versatile choice for anyone looking for a healthy meal option that doesn’t skimp on flavor.

Exploring Mediterranean Flavors

Transitioning to a Mediterranean-inspired diet introduces a palette of fresh, flavorful ingredients. This cuisine focuses on plant-based foods, healthy fats, and whole grains, making our Baked Vegetable Flatbread a perfect fit. The combination of zucchini, tomatoes, and potatoes, mixed with a simple flour batter and baked to perfection, creates a dish that’s satisfying and light.

Ingredients for Baked Vegetable Flatbread

Gather these simple, wholesome ingredients for a delicious homemade flatbread:

• Zucchinis: Grated, adds moisture and texture.
• Cherry Tomatoes: Diced, brings sweetness and color.
• Onion: Diced, enhances the overall flavor with a mild sharpness.
• Potato: Grated, provides body and a starchy texture.
• Flour: Binds the ingredients, ensures structural integrity.
• Salt & Pepper: Season to taste, elevates the natural flavors.
• Olive Oil: For drizzling, adds richness and helps to crisp the flatbread.

How to Make Baked Vegetable Flatbread

• Prepare Your Veggies: Start by washing and grating the zucchinis and potato. Dice the cherry tomatoes and onion, then combine them in a large mixing bowl with the grated ingredients.

• Mix the Batter: Sprinkle the flour, salt, and pepper over the vegetables. Stir everything together until well combined. If the mixture is too wet, add a bit more flour to achieve a thick, consistent batter.

• Ready to Bake: Preheat your oven to 200°C (400°F). Oil a baking tray generously. Spread the vegetable batter evenly on the tray, then drizzle with olive oil.

• Bake: Cook in the preheated oven for 50-60 minutes, or until the edges are crispy and golden brown.
• Serve and Enjoy: Let the flatbread cool slightly before slicing. Serve it warm or at room temperature, perfect as a main dish or a tasty side.

Notes on Customization and Storage

• Customize Your Creation: Feel free to add herbs like rosemary or thyme to the batter for a fragrant touch, or top with cheese for added richness.
• Storing Leftovers: If you have leftovers, they can be stored in the refrigerator for up to 3 days. Reheat in the oven to preserve the flatbread’s texture.

Perfect Pairings

This flatbread pairs beautifully with a fresh salad, a dollop of yogurt, or a tangy dip. It’s a flexible dish that fits well within a larger meal or stands out on its own for a lighter dining option.

Enjoy the Flavors of the Mediterranean

With every bite of this Baked Vegetable Flatbread, you’re not just enjoying a meal; you’re experiencing a piece of Mediterranean culinary tradition. Easy to prepare and even easier to love, this recipe is sure to become a staple in your cooking repertoire. Enjoy the simplicity and depth of flavor in this wholesome dish, perfect for any day of the week.

Baked Vegetable Flatbread

5 from 3 votes

This Baked Vegetable Flatbread recipe is a delicious blend of grated zucchini and potatoes, combined with diced cherry tomatoes and onions. Bound together with a simple flour batter, it is baked to a crispy golden perfection. Ideal for a nourishing meal or as a savory accompaniment.

Servings 5

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

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Equipment

• Grater
• Large mixing bowl
• Baking Tray
• Oven

Ingredients

  

• 2 Zucchinis -sized, grated
• 7 oz Cherry Tomatoes diced ( 200 g)
• 1 Onion medium, diced
• Potato medium, grated
• 2 1/2 cups Flour plus extra if needed (310 g)
• Salt & pepper to taste
• Olive Oil For drizzling

Instructions

 

Step 1: Prepare Your Veggies

• Wash and grate the zucchinis and potato. Place them in a large mixing bowl.
• Dice the cherry tomatoes and onion, then add them to the bowl with the grated zucchini and potato.

Step 2: Mix the Batter

• Sprinkle the flour and salt over the vegetables. Mix everything together thoroughly. The batter should be thick; if it feels too wet, sprinkle in more flour until you achieve a consistent texture.

Step 3: Ready to Bake

• Preheat your oven to 200°C (400°F).
• Generously oil a baking tray.
• Pour the vegetable batter onto the tray, spreading it out evenly. Drizzle with some olive oil.

Step 4: Bake

• Bake in the preheated oven for 50-60 minutes, or until the edges are crispy and the top is golden brown.

Step 5: Serve and Enjoy

• Allow the flatbread to cool slightly before slicing. It’s best enjoyed warm or at room temperature. This versatile dish can serve as a delightful light lunch or as an appetizing side.

Notes

• Versatility: Feel free to enhance the flatbread with herbs like rosemary or thyme, or add cheese for added flavor and richness.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to keep the flatbread crispy.
  • Allergy Advice: For a gluten-free version, use a suitable gluten-free flour like chickpea flour iin place of regular flour.

Calories: 225kcal

Cost: $12

Course: Main Course, Side Dish

Cuisine: Mediterranean

Keyword: Healthy Baked Flatbread, Vegetable Flatbread Recipe, Vegetarian Flatbread Oven Recipe, Zucchini Potato Flatbread