MI Coop Kitchen

Grilled Flatbread with Mixed Vegetables & Hummus

Recipe by
Cherryland Electric Cooperative  
45 minutes
Prep: 15 minutes | Cook: 30 minutes | Servings: one half naan


  • 2 tablespoons olive oil
  • 2 cloves garlic — minced
  • 2 tablespoons Greek seasoning
  • 3-4 cups mixed vegetables (red onion, eggplant, red bell pepper, zucchini, mushrooms, etc) — cubed into bite-sized pieces
  • 1 cup baby spinach
  • 4 naan flatbreads
  • 1 cup roasted red pepper hummus
  • 4 tablespoons feta cheese — crumbled
  • 1 cub mozzarella cheese – shredded
  • red pepper flakes
  • balsamic glaze


  1. Heat a gas grill to medium heat. In a mixing bowl, combine olive oil, garlic, and Greek seasoning with the cubed vegetables. Place vegetables on the grill in either a mesh grill basket or onto aluminum foil. Grill until vegetables are soft.
  2. Remove vegetables from the grill and immediately mix in the baby spinach so that it will wilt.
  3. Place naan on the grill facing down for a couple of minutes until warm and lightly brown. Remove naan and place on a baking sheet.
  4. On each naan, spread ¼ cup hummus and 1 cup of the grilled vegetables. Sprinkle feta and mozzarella cheese on top. Shake red pepper flakes on top to taste.
  5. Turn grill to low and place the assembled naans on the grill for about 5 minutes or until cheese is melted. Remove from grill and drizzle with balsamic glaze.
  6. Notes:
    • Naan is a leavened, oven-baked flatbread found in the cuisines of India and other Central and Southeast Asia countries.
    • Two grilled chicken breasts can be cubed and optionally added to the vegetable mixture before putting it on the naan.
    • Italian seasoning can be used in place of the Greek seasoning.

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