Roasted Veggie Flatbreads with Pesto Drizzle Recipe

Ingredients

• 4 pcs flatbreads (store-bought or homemade, naan or pita works well)
• 1 medium zucchini (sliced into half-moons)
• 1 red bell pepper (sliced into strips)
• 1 yellow bell pepper (sliced into strips)
• 1 red onion (cut into wedges)
• 150 g cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt
• black pepper
• 1 cup fresh basil leaves (loosely packed)
• 2 tbsp pine nuts (or walnuts for budget-friendly option)
• 1 clove garlic (peeled)
• 1/4 cup olive oil (extra virgin)
• 2 tbsp grated Parmesan cheese
• Pinch of salt
• 100 g crumbled feta cheese (or mozzarella shreds for melting)
• 2 tbsp fresh parsley (chopped, optional garnish)