Grilled Vegetarian Flatbread Recipe With Naan And Feta

Photo by Randi Baird

In her new cookbook Simple Green Suppers, Susie Middleton presents a number of healthy, one-dish vegetarian meals–most of which could be ready in an hour or much less.

I’ve been a grilled pizza fanatic ever since I discovered to make it at my first restaurant job. So I flipped out once I found that store-bought naan, tossed on the grill for only a couple minutes, does a tremendous job of approximating thin-crust grilled pizza. No have to make dough and look forward to it to proof! Naan sizes range, so use the portions on this recipe as a suggestion.

Related: 4 Guilt-Free Pizzas You Can Feel Good About Eating

Grilled Naan “Pizza” With Quick-Roasted Cherry Tomatoes, Whipped Lemon-Thyme Feta, Cucumbers And Basil


  • 2 giant naans (four to five ounces every) or four small naans (three ounces every), thawed if frozen
  • Extra-virgin olive oil
  • Kosher salt or coarse sea salt
  • 2/three cup whipped lemon-thyme feta unfold
  • 1 to 1 1/2 cups quick-roasted cherry tomatoes
  • 1 small or 1/2 giant slicing cucumber, unpeeled, minimize into very skinny slices
  • 2 Tbsp. thinly sliced recent basil, mint or oregano, or small entire leaves


Preheat a fuel grill to medium or medium-high warmth. If utilizing bigger naans, minimize every in half crosswise so that you’ve 4 half-moon-shaped items. Brush with oil on each side and sprinkle with salt. Put immediately on the grill grate and prepare dinner simply till grill marks seem and the underside is beginning to flip golden, 1 1/2 to 2 minutes. Flip over and prepare dinner for 1 extra minute. (You need the naan to be grilled sufficient on the primary aspect to start dropping its flexibility, however not a lot that it will get stiff. Leave the second aspect considerably tender.) Remove from the grill. While the naans are nonetheless scorching, unfold one aspect of every piece with 2 to three Tbsp. of the whipped feta. Arrange an equal portion of the roasted tomatoes (barely overlapping for a reasonably look in case you like) over the feta, leaving a few of the feta peeking out across the edges. Arrange sufficient cucumber slices, barely overlapping, to cowl the tomatoes on every “pizza.” Sprinkle the cucumber with salt, drizzle with just a little olive oil and garnish every with half Tbsp. of the recent herbs. Eat immediately.


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