Ratatouille Flatbread

  • Level: Easy
  • Total: 8 hr 30 min (includes straining time)
  • Active: 15 min
  • Yield: 2 flatbreads
Save Recipe


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


  1. Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
  2. Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
  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.
  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.
  5. Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving. 
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Fall Stout Pot Roast with Autumn Vegetables





Okra Ratatouille

Microwave Ratatouille

Roast Ratatouille

🤤 More Drool-Worthy Recipes