Ratatouille Flatbread

  • Yield : 2 flatbreads
  • Cook Time : 15m
  • Ready In : 30m
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  • 1 cup ricotta cheese
  • 1 medium zucchini, thinly sliced lengthwise
  • 1 medium yellow squash, thinly sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • Two 8-ounce pieces naan flatbread
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup fresh basil, cut into chiffonade (thin strips)
  • Red pepper flakes, for sprinkling


Step 1

Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.

Step 2

Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.

Step 3

Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.

Step 4

Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.

Step 5

Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving. 

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