Greek seasoned zucchini, squash and bell pepper are paired with a creamy pesto aioli in this easy summer meal!
What you'll need
zucchini & yellow squash red bell pepper red onion olive oil Greek seasoning feta crumbles salt & pepper flat bread basil Greek yogurt lemons garlic
Slice veggies into thick matchstick shapes. Toss with oil & Greek seasoning and roast for 15 minutes at 425 degrees F.
Meanwhile, whisk together yogurt, lemon juice, basil, garlic, salt & pepper to make the aioli.
Layer flatbread with aioli, lettuce, roasted veggies and feta
Make it a complete meal with roasted potatoes and more aioli for dipping!
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