# What You'll Need:
→ Flatbread Base
01 - 2 large naan or flatbread rounds
02 - 1 tablespoon olive oil
→ Sauce
03 - 1/2 cup prepared hummus or herbed cream cheese
→ Cheeses
04 - 1 cup shredded mozzarella
05 - 1/2 cup crumbled feta cheese
→ Rainbow Vegetables
06 - 1/3 cup cherry tomatoes, halved
07 - 1/3 cup orange bell pepper, diced
08 - 1/3 cup yellow bell pepper, diced
09 - 1/3 cup baby corn, sliced
10 - 1/3 cup baby spinach, chopped
11 - 1/3 cup broccoli florets, finely chopped
12 - 1/3 cup purple cabbage, shredded
13 - 2 tablespoons red onion, thinly sliced
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Freshly ground black pepper to taste
# How to Make It:
01 - Preheat oven to 425°F. Place flatbreads on a parchment-lined baking sheet.
02 - Brush each flatbread evenly with olive oil.
03 - Spread a thin layer of hummus or herbed cream cheese over each flatbread.
04 - Sprinkle shredded mozzarella evenly over the sauce layer.
05 - Arrange vegetables in rainbow order across flatbreads starting with red tomatoes, followed by orange bell peppers, yellow bell peppers and baby corn, green spinach and broccoli, and finish with purple cabbage and red onion.
06 - Sprinkle crumbled feta cheese over the arranged vegetables.
07 - Bake for 10 to 12 minutes until cheese is melted and flatbread edges are golden brown.
08 - Remove from oven, sprinkle with fresh parsley and black pepper, slice, and serve warm.
