### Instructions
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine the sliced bell pepper, red onion, zucchini, and halved cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
3. Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, place your flatbread on a separate baking sheet.
5. Once the vegetables are done, carefully remove them from the oven.
6. Sprinkle half of the mozzarella cheese evenly over the flatbread.
7. Spoon the roasted vegetables over the cheese.
8. Top with the remaining mozzarella cheese.
9. Bake for another 8-10 minutes, or until the cheese is melted and bubbly, and the flatbread crust is golden brown.
10. Remove from the oven, sprinkle generously with fresh basil, slice, and serve immediately.
### Short Tips
* **Customize your veggies:** Feel free to swap in your favorite vegetables like mushrooms, spinach, or asparagus.
* **Add protein:** For a heartier meal, add cooked chicken, sausage, or chickpeas before baking.
* **Spice it up:** A pinch of red pepper flakes with the vegetables will add a nice kick.
* **Grill option:** If you have a grill, you can grill the flatbread and then add the pre-roasted vegetables before a quick grill to melt the cheese.
* **Drizzle with balsamic glaze:** A light drizzle of balsamic glaze after baking adds a touch of sweetness and tang.
