Mediterranean Flatbread Delight

1.Preheat your oven to 400°F (200°C).

2.On a large baking sheet, arrange the sliced zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion in a single layer.

3.Drizzle the vegetables with olive oil and sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat evenly.

4.Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

5.While the vegetables are roasting, prepare the flatbreads by placing them on a separate baking sheet.

6.Once the vegetables are done, remove them from the oven and let them cool slightly.

7.Evenly distribute the roasted vegetables over the flatbreads, making sure to cover them generously.

8.Sprinkle the crumbled feta cheese over the top of the vegetables on each flatbread.

9.Return the flatbreads to the oven and bake for an additional 5-7 minutes, or until the feta is slightly melted and the flatbreads are warm and crispy.

10.Remove the flatbreads from the oven and drizzle with balsamic glaze.

11.Garnish with fresh basil leaves before slicing and serving.