Ratatouille Flatbread

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