One of the jobs I had that I always forget about was helping out at an Italian deli a good friend of mine owned. It all started innocently enough: he and I were coffee friends. I’d stop by for a coffee, we’d get to chatting, then he’d have to run off to help unload a delivery truck in the alley, so I would answer the telephone, if needed. Or ring someone one up at the cash register, if he couldn’t make it. Or unpack a box of canned Roma tomatoes that a busy customer just ‘had’ to have. Before long, I was helping out by making sandwiches to order behind the counter. It never felt like work, though, because in the idle moments I could invent new recipes for sandwiches, and of course, nibble!
Italian delis always have trays of roasted vegetables marinated in olive oil, just hanging out begging to be added to a sandwich or pizza. Slices of eggplant, tender filets of roasted red peppers, and in the summertime, zucchini. I made so many sandwiches using these simple ingredients and just a schmear of pesto, so is it any surprise at all that I translate this sweet, simple sandwich into a flatbread recipe for my flatbread loving friends? I didn’t think so.
Roasting all your vegetables at a higher temperature makes them cook faster and gets them brown and crispy on the edges, especially the eggplant. Feel free to roast up a larger batch of vegetables and drizzle the leftovers with a couple glugs of olive oil to have ready the next time you make this lovely little flatbread recipe, which I know you will.
Amy at Flatout
Italian Pesto Wrap
- 1 Flatout Flatbread of your choice
- 2-3 slices from a medium eggplant, 1/2” thick
- 1/2 red pepper, cored, sliced in strips
- 1/3 zucchini, sliced in 1/2” sticks
- 2 tablespoons pesto
- Olive oil
- Salt and freshly ground pepper
Preheat oven to 425° F. Toss all vegetables in olive oil until lightly coated, arrange on a sheet pan, and sprinkle with salt and pepper. Roast until tender and browned on their edges, about 15-20 minutes, flipping midway if necessary. Remove from oven and let cool to room temperature.
To assemble the wrap, spread the pesto on the flatbread, and layer on the roasted vegetables evenly, before rolling up and cutting in half.