Easy midweek dinners: Dezi Madafferi’s healthy roasted vegetable and labneh flatbread recipe

A colourful Mediterranean-inspired flatbread loaded with roasted vegetables, creamy labneh and fresh herbs is an easy way to pack more veggies into your day.

Plate of Origin winner Dezi Madafferi has shared her simple roasted vegetable and labneh flatbread, combining caramelised capsicum, zucchini, onion and tomatoes with soft flatbread and a generous layer of tahini labneh.

Finished with Kalamata olives, parsley, mint and optional toasted pine nuts, the fresh and flavour-packed dish makes for an easy midweek meal the whole family can enjoy.

Roasted vegetable and labneh flatbread

Ingredients

• ½ red capsicum, thinly sliced
• ½ yellow capsicum, thinly sliced
• 1 small zucchini, thinly sliced into half moons
• ½ small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt & cracked black pepper

For the Flatbread

• 2 flatbreads
• 150g Tahini Neri Original Labneh
• ½ cup Kalamata olives, pitted
• 1 tbsp extra virgin olive oil
• Fresh parsley, chopped
• Fresh mint leaves
• Toasted pine nuts (optional)

Method

1. Preheat oven to 220C (200C fan-forced).
2. Toss the vegetables with olive oil, smoked paprika, oregano, salt and pepper.
3. Roast for 20–25 minutes, until softened and lightly caramelised.
4. Heat a large non-stick frying pan over medium heat.
5. Place the flatbread into the dry pan and cook for 1–2 minutes per side, until warmed through and lightly crisp.
6. Spread a generous layer of Tahini Neri Original Labneh over the warm flatbread, leaving a small border around the edge.
7. Spoon the hot roasted vegetables over the labneh, distributing them evenly like a pizza.
8. Drizzle with extra virgin olive oil.
9. Finish with chopped parsley, mint, and toasted pine nuts (if using).
10. Slice into wedges and serve immediately while the flatbread is crisp and the vegetables are warm.