Roasted Vegetable & Grape Flatbread

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 2 large store-bought naan or flatbreads
• 1 medium zucchini
• 1 small yellow summer squash
• 1.5 cups red seedless grapes
• 1 cup cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh rosemary
• 3 minced garlic cloves
• 6 oz torn fresh mozzarella
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 small red onion

Instructions

1. 1Preheat the oven to 450°F and place a large baking sheet inside to heat. Thinly slice the zucchini and yellow squash into half-moons and cut the red onion into thin slivers.
2. 2Toss the squash, onion, grapes, and cherry tomatoes with most of the olive oil, minced garlic, rosemary, salt, and pepper on a second sheet. Roast 12 minutes until the squash softens and grapes begin to wrinkle and caramelize.
3. 3Brush the flatbreads lightly with the remaining oil. Carefully place them on the preheated baking sheet so the bottoms crisp.
4. 4Scatter torn mozzarella evenly over each flatbread, then spoon the hot roasted vegetable and grape mixture on top, distributing juices so they soak lightly into the bread.
5. 5Return to the oven for 6 to 8 minutes until the cheese melts and the flatbread edges turn golden and crisp. Watch closely so the grapes do not over-darken.
6. 6Remove from the oven and immediately tear fresh basil leaves over the hot flatbreads so the herbs wilt slightly and release fragrance.
7. 7Drizzle balsamic glaze in thin ribbons across each flatbread. Let rest 2 minutes so the cheese sets just enough to slice cleanly.
8. 8Cut each flatbread into halves or quarters and serve warm as a produce-forward dinner, pairing with a simple herb salad if you want extra greens.