May 30, 2017
Store-bought ingredients make this roasted vegetable naan flatbread with zucchini, squash, peppers and hummus super easy and convenient for any meal.
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.
But 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 for this roasted vegetable naan flatbread. Maybe I shouldn’t have so abruptly turned my back on it! First I thinly sliced bell peppers, zucchini and squash and tossed them in olive oil salt and pepper on sheet pans as I arranged them so they weren’t overlapping.
What a truly inspiring mix of veggie colors!
It didn’t take long for them to be browned at the edges. At this point I could have changed my mind and done lots of other things like a grain or egg dish.
But I stuck with my original plan because readymade naan and hummus are both a reminder 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. After that I layered on the roasted zucchini, squash and peppers.Finally, I topped the flatbreads with arugula and crumbled feta.
This recipe is a very easy lunch or dinner served with a mixed greens salad.
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