Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread Recipe

Name: Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons finely chopped fresh thyme; 1 tablespoon Dijon mustard; 1 teaspoon honey; 3 cloves garlic, grated; Salt and freshly cracked black pepper; 2 large portobello mushroom caps; 3 banana peppers, stemmed, seeds removed and quartered lengthwise; 2 medium yellow squash, sliced lengthwise into 1/4-inch strips; 2 medium zucchini, sliced lengthwise into 1/4-inch strips; 1 large red onion, cut into 1/4-inch slices; 3 ounces goat cheese, at room temperature; 3 ounces sun-dried tomatoes, minced; Salt and freshly cracked black pepper; 8 pieces whole wheat naan; Olive oil, for brushing; 2 cups packed fresh basil leaves

Servings: persons

1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh thyme
1 tablespoon Dijon mustard
1 teaspoon honey
3 cloves garlic, grated
Salt and freshly cracked black pepper
2 large portobello mushroom caps
3 banana peppers, stemmed, seeds removed and quartered lengthwise
2 medium yellow squash, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 large red onion, cut into 1/4-inch slices
3 ounces goat cheese, at room temperature
3 ounces sun-dried tomatoes, minced
Salt and freshly cracked black pepper
8 pieces whole wheat naan
Olive oil, for brushing
2 cups packed fresh basil leaves

1
For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together.
2
Season with salt and pepper and set aside.
3
Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
4
Place all the vegetables in a baking dish and then pour the marinade over them and toss.
5
Allow the marinade to work its magic for 15 to 30 minutes.
6
Heat a grill pan over medium-high heat.
7
Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side.
8
Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating).
9
Once the mushrooms come off the grill, slice them thinly on the diagonal.
10
For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
11
For the naan-wich build: Lightly brush the naan with oil and grill on both sides, just until some grill marks appear, 2 to 3 minutes per side.
12
Start by schmearing some of the goat cheese spread on each piece of the griddled naan, and then layer the grilled vegetables high and top with a generous amount of basil, closing the naan-wich with the other slice of naan.
13
Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons finely chopped fresh thyme, 1 tablespoon Dijon mustard, and more.

Yes, Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread

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