Mediterranean Hummus & Roasted Veggie Flatbread

Ingredients

• 4 whole Naan Flatbreads
• 1 cup Hummus
• 1 whole Zucchini
• 1 whole Red Bell Pepper
• ½ whole Red Onion
• 1 cup Cherry Tomatoes
• 2 cups Baby Arugula
• ¼ cup Kalamata Olives
• 2 tbsp Olive Oil
• 2 tbsp Balsamic Glaze
• 1 tsp Dried Oregano

Instructions

1. Preheat oven to 425°F. Toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, and a pinch of salt. Spread on a sheet pan. Roast 18–20 minutes until charred at edges.
2. Warm naan in the oven for the last 2 minutes of roasting.
3. Spread a generous layer of hummus on each warm naan.
4. Top with roasted vegetables, arugula, and olives. Drizzle with balsamic glaze. Serve open-faced or fold in half.