Harvest Vegetable Naan Bread

Name: Harvest Vegetable Naan Bread
Prep time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 3 tbsp (45 ml) mayonnaise; 3 tbsp (45 ml) plain yogurt; 1/3 cup (15 g) chopped fresh basil; 1 clove garlic, finely chopped (see note); 1/2 lemon, the finely grated zest; 2 small zucchini; 1/2 lb (225 g) large asparagus; 3/4 lb (340 g) cherry tomatoes, halved; 1/4 cup (10 g) small fresh basil leaves; 1/2 lemon, the finely grated zest; 2 tbsp (30 ml) olive oil; 8 small naan bread, lightly warmed; 1 recipe Marinated Grilled Eggplant; Salt and pepper

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Preparation 35 MIN
Servings 1
Makes 8

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

Ingredients
Preparation

Ingredients

Lemon Basil Mayonnaise

3 tbsp (45 ml) mayonnaise
3 tbsp (45 ml) plain yogurt
1/3 cup (15 g) chopped fresh basil
1 clove garlic, finely chopped (see note)
1/2 lemon, the finely grated zest

Vegetables

2 small zucchini
1/2 lb (225 g) large asparagus
3/4 lb (340 g) cherry tomatoes, halved
1/4 cup (10 g) small fresh basil leaves
1/2 lemon, the finely grated zest
2 tbsp (30 ml) olive oil
8 small naan bread, lightly warmed
1 recipe Marinated Grilled Eggplant
Salt and pepper

Preparation

Lemon Basil Mayonnaise

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

Vegetables

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.
Add the tomatoes, basil, lemon zest and olive oil. Season with salt and pepper and toss well.
Spread the mayonnaise on the naan. Top with the marinated eggplants and vegetable mixture.