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

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.

Note from Ricardo

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

Harvest Vegetable Naan Bread

Categories

Ingredients

Lemon Basil Mayonnaise

Vegetables

Preparation

Lemon Basil Mayonnaise

Vegetables

Note from Ricardo

Personal Note