My oven hasn’t been getting as much use now that it’s officially spring, but still unofficially summer.
That’s motivated me to take my food prep to our back deck where I’ve been grilling all sorts of stuff from chicken to burgers to pizza.
If I can put grill marks on it, I’m throwing it is straight on the grates!
I love any hint of charred flavor. The best part might be that clean-up is a total breeze. No pans to scrub!
Another bonus of cooking outside is that there aren’t any lingering dinner smells inside.
And just like that, my new routine came to a sudden halt last week thanks to back-to-back rainy days. They seemed like they would never end.
I just couldn’t bring myself to throw on a rain coat or boots and carry an umbrella to grill. I would rather cook outside in the cold than in the rain.
It was time to switch on the oven! Maybe I shouldn’t have so abruptly turned my back on it.
I thinly sliced bell peppers, zucchini & squash and arranged them on a couple of sheet pans. It was an inspiring mix of veggie colors.
I tossed the vegetables with olive oil, salt and pepper.
It didn’t take long for them to be browned at the edges. At this point I could have done lots of different things like a grain or egg dish.
Instead I made a very simple roasted vegetable naan flatbread.
It is a celebration of everything that’s so fantastically convenient about store-bought ingredients!
After the vegetables were finished, I brushed the naan with olive oil and warmed them in the oven for 2 minutes.
Then I spread on hummus leaving a border at the edges. I layered the roasted zucchini, squash and peppers on next.
I finished the flatbreads by sprinkling on arugula and crumbled feta.
This recipe is a very easy lunch or dinner served with a mixed greens salad.
Roasted Vegetable Naan Flatbread
- Prep Time: 5 minutes
- Cook Time: 22-27 minutes
- Total Time: 27-32 minutes
- Yield: Makes 2 1x
1 medium zucchini, thinly sliced
1 medium summer squash, thinly sliced
1 orange bell pepper, thinly sliced and deseeded
1 red bell pepper, thinly sliced and deseeded
1 tablespoon olive oil plus more for naan
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 naan breads
1/2 cup hummus
1 handful arugula
1/4 cup crumbled feta cheese
Preheat the oven to 400 degrees F.
Toss the zucchini, squash and peppers with the olive oil, salt and pepper. Place the vegetables on 2 parchment-lined sheet pans and roast for 20-25 minutes until slightly browned at the edges.
Brush the naan with olive oil and warm for 2 minutes in the oven.
Spread the hummus on the naan. Arrange the roasted vegetables on top followed by the arugula and feta.