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.