Rainbow Feta Flatbread - Roasted veggies, fresh veggies, and all the herbs! This is the best vegetarian summer meal, especially when you add a side of hummus for protein! Full recipe at theliveinkitchen.com

Rainbow Feta Flatbread

Roasted vegetables, fresh vegetables, herbs, and feta on a crispy flatbread crust.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 3
Calories 156kcal
Author Lindsay Moe


  • 1 premade flatbread or pizza crust (I used Stonefire artisan pizza crust)
  • Olive oil
  • 1 ear corn, cut off the cob, or 1 cup frozen corn, thawed
  • 1 sweet potato, peeled and cubed
  • 1 zucchini, cubed
  • Coarse kosher salt and freshly ground black pepper
  • 1/2 cup baby spinach
  • 1 roma tomato seeded and diced
  • 1/4 cup sliced red onion
  • 1/4 cup crumbled feta cheese
  • 1/4 cup loosely packed fresh herbs such as basil, parsley, sage, or dill, roughly chopped
  • Hummus (optional)


  • Preheat the oven to 400ºF. Place the corn, sweet potato, and zucchini in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil and rub with clean hands to coat. Season with salt and pepper. Roast in the oven, stirring a few times, until soft and beginning to brown, about 35 minutes. Add the spinach in the last five minutes or so, the leaves will continue to wilt after baking.
  • Meanwhile, brush the flatbread lightly with olive oil and bake according to package directions. I placed mine directly on the oven rack at 400ºF for 10 minutes.
  • Top the baked crust with the roasted vegetables, fresh vegetables, feta, and herbs. Cut into slices and serve with hummus for dipping if desired.


Calories: 156kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 286mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7155IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 1.1mg