Charred Spanish Vegetable and Manchego Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin flatbread topped with smoky charred vegetables and nutty Manchego cheese, finished with fresh herbs and a drizzle of olive oil. This spanish-inspired pizza (vegetarian) ready in about 45 minutes pairs large, cut into strips red bell pepper, medium, sliced into half-moons zucchini, small, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Spanish cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 475°F (245°C). Toss 1 large sliced red bell pepper, 1 medium sliced zucchini, and 1 small thinly sliced red onion with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Spread the vegetables in a single layer on a baking sheet and roast for 15 minutes until edges are charred and softened.
  3. Step 3: Roll out 1 lb flatbread dough to a 12-inch oval on a floured surface and place on a pizza stone or baking sheet.
  4. Step 4: Brush the dough with 1 tbsp olive oil, then evenly scatter the roasted vegetables over the surface.
  5. Step 5: Sprinkle 6 oz grated Manchego cheese and 1 tbsp fresh thyme leaves over the toppings.
  6. Step 6: Bake the flatbread in the oven for 10-12 minutes until the crust is golden and the cheese is melted and bubbly.
  7. Step 7: Remove from oven, let cool 3 minutes, slice, and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Charred Spanish Vegetable and Manchego Flatbread take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Spanish Vegetable and Manchego Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Charred Spanish Vegetable and Manchego Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Spanish Vegetable and Manchego Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Spanish Vegetable and Manchego Flatbread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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