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Imagine all the flavors of a sun-soaked French garden, piled high on crisp, golden flatbread. That’s this Summer Ratatouille Flatbread—colorful, fresh, and so satisfying. Whether you’re wrangling dinner for the family or hosting friends on the patio, this recipe brings all the charm with barely any fuss. Let’s make something low-key gourmet, shall we?
Why You’ll Love This Recipe
One warm summer evening, I threw together some leftover grilled veggies, a naan flatbread, and a swipe of ricotta—and wouldn’t you know it, our last-minute snack turned into a dinner party regular. This recipe is simple, flavorful, and just a little bit fancy. Exactly how I like it.
- Perfect for using up garden veggies or farmers’ market hauls
- Quick to make—under 30 minutes!
- Great for casual dinners or easy entertaining
- Vegetarian and endlessly customizable
- Crispy, cheesy, and oh-so-pretty on the plate
Ingredients Breakdown
Essentials
- 2 store-bought flatbreads (like naan or pita)
- 1/2 cup ricotta cheese
- 1 medium zucchini, thinly sliced
- 1 small eggplant, diced
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for topping
- 1/4 cup crumbled goat cheese or feta (optional but delish)
Pro Tips
- If you’re short on time, use grilled or roasted veggies from a deli counter.
- Swap ricotta with hummus or whipped feta for a tangy twist.
- Add a pinch of red pepper flakes if you like a little heat.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, warm olive oil and sauté garlic for 30 seconds until fragrant.
- Add zucchini, eggplant, red pepper, and red onion. Sauté for 7-9 minutes until the veggies are tender and slightly golden. Season with salt and pepper.
- Place flatbreads on prepared baking sheet. Spread each with ricotta, leaving a 1/2” border around the edge.
- Top with sautéed veggies and sprinkle with crumbled goat cheese or feta if using.
- Bake for 8–10 minutes until the edges are crispy and cheese is melty.
- Remove from oven and top with fresh basil. Slice and serve warm!
Chef’s Tips and Tricks
- Thinly slice vegetables for even roasting and better texture.
- Don’t overload the flatbread—less is more when it comes to toppings for crispy results.
- If using eggplant, lightly salt and drain it beforehand to remove bitterness and moisture.
- Flatbreads crisp up faster directly on an oven rack—just keep a tray underneath to catch drips!
Recipe Variations and Serving Suggestions
- Add sliced olives or sun-dried tomatoes for a Mediterranean vibe.
- Top with a fried egg and call it brunch—trust me on this one.
- Use roasted garlic or pesto instead of plain ricotta.
- Turn it into appetizer bites by cutting into small squares and serving with toothpicks.
FAQs
Can I make this ahead of time?
Yes! You can sauté the veggies a day in advance and assemble just before baking. Reheat in a hot oven for crispness.
Can I make this vegan?
Absolutely—just use a plant-based ricotta (or hummus) and skip the goat cheese or use a vegan alternative.
What flatbread works best?
I love using naan for its fluffy interior and crisp edges, but pita or lavash work beautifully too.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 store-bought flatbreads
- 1/2 cup ricotta cheese
- 1 medium zucchini, thinly sliced
- 1 small eggplant, diced
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for topping
- 1/4 cup crumbled goat cheese or feta (optional)
Instructions:
- Preheat oven to 425°F (220°C); line a baking sheet with parchment.
- Sauté garlic in olive oil, then add all veggies and cook until tender. Season with salt and pepper.
- Spread ricotta on flatbreads. Add veggies and goat cheese.
- Bake 8–10 minutes. Garnish with basil and serve.
Nutrition: Approx. 310 calories per serving
Did you try this Summer Ratatouille Flatbread? I’d LOVE to hear how it turned out! Leave a comment, tag @thekitchensaid on Instagram, or share your delicious creation with #TheKitchensAid. Let’s cook and celebrate, together!
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