Roasted Seasonal Vegetable Naan Sandwich
Fresh and flavorful, this recipe combines in-season produce with oven-baked naan flatbread for a nutrition-rich and diet-friendly sandwich that healthy eaters won’t be able to resist.
Ingredients:
- Sauce Craft™ Garlic Parmesan Sauce - 1.5 cups
- Eggplant, sliced lengthwise and roasted - 8 oz.
- Onion, red, sliced and roasted - 8 oz.
- Salt and black pepper - As needed As needed
- Roasted vegetables - 6 oz.
- Naan bread - 1 each
- Baby kale - .5 cups
- Olive oil, pure - .25 cups
- Zucchini, sliced and roasted - 8 oz.
Preparation:
- Prep all the vegetables and toss the vegetables with olive oil, salt and pepper.
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Roast the vegetables in the oven at 375F. degrees until the vegetables are tender.
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Heat the naan bread on a flat top grill until warm and spread the roasted garlic parmesan spread on the naan bread.
- On one half place the baby kale, then top with 6oz. of combined roasted vegetables.
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Fold the naan sandwich and use 2 bamboo picks to hold the sandwich close.
