Pesto and Vegetable Flatbread (Vegetarian) 4 large flatbreads or naan bread 1 cup prepared pesto 2 cups thinly sliced zucchini 2 cups thinly sliced bell peppers 2 cups thinly sliced red onion 2 cups cherry tomatoes, halved 2 cups grated mozzarella cheese Fresh basil leaves, for garnish Preheat oven to 400°F. Spread a thin layer of pesto onto each flatbread. Top with zucchini, bell peppers, red onion, cherry tomatoes, and mozzarella cheese. Place flatbreads on a baking sheet and bake for 10-12 minutes, until cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Pesto and Vegetable Flatbread (Vegetarian)

4 large flatbreads or naan bread
1 cup prepared pesto
2 cups thinly sliced zucchini
2 cups thinly sliced bell peppers
2 cups thinly sliced red onion
2 cups cherry tomatoes, halved
2 cups grated mozzarella cheese
Fresh basil leaves, for garnish

Preheat oven to 400°F. Spread a thin layer of pesto onto each flatbread. Top with zucchini, bell peppers, red onion, cherry tomatoes, and mozzarella cheese. Place flatbreads on a baking sheet and bake for 10-12 minutes, until cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.