Harvest Vegetable Naan Bread
Harvest Vegetable Naan Bread
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Harvest Vegetable Naan Bread

35 MIN
Because we still had lots of tomatoes, asparagus and zucchini, we created this cross between a sandwich and a pizza, served unheated.


Lemon Basil Mayonnaise



Lemon Basil Mayonnaise

  1. In a small bowl, combine all the ingredients. Set aside.


  1. On a work surface, halve the zucchini lengthwise. With a mandoline or vegetable peeler, shave the zucchini into long, narrow ribbons. Shave the asparagus into long ribbons. Place in a large bowl.
  2. Add the tomatoes, basil, lemon zest and olive oil. Season with salt and pepper and toss well.
  3. Spread the mayonnaise on the naan. Top with the marinated eggplants and vegetable mixture.


Add depth to the lemon basil mayonnaise by reusing the garlic from the marinated grilled eggplant recipe.

Good with...


  1. Start by making the Marinated Grilled Eggplant recipe. I added mushrooms and peppers to the eggplant because I didn't have any zucchini or asparagus at home. Added the whole combo to mini naan. Excellent flavour.

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