Fluffy naan topped with olive tapenade, feta, and sweet roasted vegetables for a light, Mediterranean dish.
# Ingredient List:
→ Base
01 - 4 large naan breads
→ Olive Tapenade
02 - 1/2 cup pitted Kalamata olives
03 - 2 tablespoons rinsed capers
04 - 1 garlic clove
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon lemon juice
→ Roasted Vegetables
07 - 1 red bell pepper, sliced
08 - 1 yellow zucchini, sliced
09 - 1 small red onion, sliced
10 - 1 small eggplant, diced
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste
→ Toppings
14 - 3.5 ounces crumbled feta cheese
15 - 1/4 cup torn fresh basil leaves
16 - 1/2 teaspoon chili flakes (optional)
# Steps:
01 - Preheat the oven to 425°F.
02 - Toss red bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
03 - In a food processor, blend Kalamata olives, capers, garlic, olive oil, and lemon juice to form a coarse paste.
04 - Place naan breads on a large baking sheet and spread each with a generous amount of olive tapenade.
05 - Top each naan with roasted vegetables and crumbled feta cheese.
06 - Bake in the oven for 5 to 7 minutes until the naan is crisp and the feta is lightly golden.
07 - Remove from oven, sprinkle with fresh basil and chili flakes if desired. Slice and serve warm.
