Roasted Vegetable Flatbreads

I am trying to get back into eating meatless once a week for both health reasons and finanically. Have you seen the prices of meat lately? It's been outrageous and I think it's only going to get worse before it gets better.

I picked up a pack of Arnold's flatbreads while at Walmart last week and they were perfect for this recipe. Pita bread or english muffins would work great too.The flatbreads are new product and are hard to find right now, but they are work it! I can't wait to try other recipes with them.  I used veggies that I had on hand but these can be catered to whatever you have in your produce bin.

1 small zucchini, sliced thin
1 medium onion, sliced
1/2 cup sliced mushrooms
1/2 red bell pepper, cut into strips
nonstick cooking spray
salt & pepper
3-4 flatbreads
4 tsp reduced-caloried italian salad dressing
shredded mozzarella cheese

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy clean up. Place the cut vegetables on the baking sheet and coat with cooking spray. Roast for 10 minutes or until vegetables are tender. Season with salt and pepper.

Arrange vegetables on the flatbreads. Drizzle each with 1 teaspoon of italian dressing. Divide cheese among flatbreads.

Place flatbreads on a clean baking sheet or warmed baking stone and return to oven. Bake for an additional 5 minutes until cheese is melted and flatbread starts to crisp.

Recipe adapted from Fitness Magazine