Roasted Vegetable Naan Flatbread
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Naan
Zucchini
Yellow Squash
Olive
Oil
Bell Peppers
Tomatoes
Hummus
Feta
Salt
Pepper
Parsley
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Toss the zucchini and squash with olive oil, salt and pepper. Arrange them in a single layer on a sheet pan.
Preheat the oven to 425 degrees F.
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Toss the peppers and tomatoes with olive oil, salt and pepper. Spread them in a single layer on a sheet pan with the tomatoes cut side up.
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Roast the zucchini and yellow squash until they are lightly browned, flipping over halfway through roasting, about 20-25 minutes.
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Roast the peppers and tomatoes until they are lightly browned and the tomatoes are wrinkled, about 20-25 minutes.
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Warm the naan directly on the oven rack for 2 minutes per side.
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Spread the hummus on the naan leaving a 1-inch border around the edge.
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Add the roasted vegetables to the naan.
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Top with crumbled feta and chopped parsley.
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Roasted Vegetable Naan Flatbread
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