Vegan Mediterranean Flatbread with Hummus and Roasted Vegetables

Servings: 4 | 40 minutes | 450 kcal

Flatbreads have a long history in the Mediterranean region. They were a staple part of the diet in ancient times, and their versatility has ensured their popularity to this day. This dish is a modern take on traditional Mediterranean cuisine, combining elements from various cultures of the region.

I was once traveling through the landscapes of Greece, enamored by the beauty and the heartfelt hospitality of the people. This recipe was inspired by a meal I had in a small, traditional Greek taverna. The chef, a charming old Greek lady, introduced me to this divine combination of fresh vegetables, hummus, and warm flatbread that took my palate on a Mediterranean journey. Since then, it has remained one of my favorite vegan creations.

Ingredients

4 pieces Whole grain flatbread
1 cups Hummus
1 pieces Zucchini
1 pieces Red bell pepper
1 pieces Yellow bell pepper
1 pieces Eggplant
2 teaspoons Olive oil
1 teaspoons Salt
1 teaspoons Pepper

Instructions

Preheat your oven to 200°C (390°F).
Cut the zucchini, red bell pepper, yellow bell pepper, and eggplant into thin slices.
Toss the vegetables in olive oil, salt, and pepper.
Place the vegetables on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly browned.
Warm the flatbreads in the oven for the last 2-3 minutes of the vegetables' roasting time.
Spread a generous layer of hummus on each flatbread.
Top the hummus with the roasted vegetables.
Serve your Vegan Mediterranean Flatbread warm and enjoy!