Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread
This recipe crafts a delicious vegetarian naan-wich featuring marinated and grilled portobello mushrooms, banana peppers, zucchini, yellow squash, and red onion. These flavorful vegetables are layered onto warm, grilled whole wheat naan spread with a creamy sun-dried tomato and goat cheese mixture, finished with fresh basil.
Equipment
- 1 Grill Pan Alternatively, an outdoor grill can be used for superior char and flavor.
- 2 Mixing Bowls One for the marinade, one for the goat cheese spread.
- 1 Whisk For emulsifying the marinade ingredients.
- 1 Chef's Knife and Cutting Board Essential for all vegetable preparation and slicing.
- 1 Baking Dish For marinating the vegetables.
Ingredients
Main
- 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
Instructions
- For the marinated veggies: Mix the oil, vinegar, thyme, Dijon, honey and garlic together. Season with salt and pepper and set aside.
- Clean the gills of the portobello mushrooms by using a spoon and scraping out the black gills from the underside of the cap.
- Place all the vegetables in a baking dish and then pour the marinade over them and toss. Allow the marinade to work its magic for 15 to 30 minutes.
- Heat a grill pan over medium-high heat.
- Grill the vegetables, in batches if necessary, until nice grill marks appear, 3 to 5 minutes a side. Set the cooked vegetables aside until ready to assemble (you can place them back in the baking dish where they were marinating). Once the mushrooms come off the grill, slice them thinly on the diagonal.
- For the spread: Mix the goat cheese with the sun-dried tomatoes and season with some salt and pepper.
- 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. 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. Slice the sandwich on the diagonal and then enjoy feeling healthier with each bite.
Notes
Ensure all vegetables are sliced uniformly for even grilling and optimal texture. Do not overcrowd the grill pan; work in batches to achieve proper grill marks and avoid steaming the vegetables. For the goat cheese spread, ensure the cheese is at room temperature for a smooth, lump-free consistency. A touch of fresh lemon zest or a pinch of red pepper flakes can brighten the spread's flavor. When grilling the naan, aim for light charring—just enough for grill marks—to maintain its soft interior and prevent it from becoming overly crisp. Generous fresh basil is key for a vibrant, aromatic finish.