Harvest Vegetable Naan Bread
Preparation
35 MIN
Output
8

Harvest Vegetable Naan Bread

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

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

Vegetables

  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.

Note

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