Description
Spring Veggie Naan Flatbread is a vibrant and flavorful dish that perfectly captures the essence of spring. This delightful flatbread features a crispy naan base topped with a colorful medley of seasonal vegetables, fresh herbs, and a creamy yogurt sauce. Ideal for casual lunches or lively gatherings, this recipe promises to impress your guests with its stunning presentation and delicious taste.
Ingredients
Scale
- 2 pieces naan bread
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1/4 cup fresh basil or cilantro, chopped
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a skillet over medium heat, add olive oil and sauté the bell peppers, zucchini, and cherry tomatoes until vibrant and tender (about 5-7 minutes).
- On each naan bread, spread an even layer of sautéed vegetables.
- In a small bowl, mix yogurt with lemon juice and herbs; drizzle over the vegetables on the naan.
- Place flatbreads on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden brown.
- Remove from oven, let cool slightly, then serve warm with extra yogurt sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Baking
- Cuisine: Spring
Nutrition
- Serving Size: 1 flatbread (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg