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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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1 pack (227 g) of sliced mushrooms
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1 onion thinly sliced
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1 green zucchini, sliced
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2 garlic cloves, finely chopped
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10 mL of fresh thyme, chopped
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45 mL of olive oil
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1 pack (340 g) of roasted garlic naan breads
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125 mL of store-bought barbecue sauce
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Salt (to taste)
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Pepper (to taste)
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1 pack (113 g) of crumbled goat cheese
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Directions
- Preheat barbecue to medium-high.
- In a bowl, mix mushrooms, onion, squash, garlic and thyme. Drizzle with olive oil to coat completely.
- Lay vegetables on a baking sheet and cover with aluminum foil or make a large, two-layer pouch, or papillote. Place baking sheet or papillote directly on the grill. Cook for 15 minutes or until vegetables are tender. Set aside.
- Grill naan breads on one side for 2–3 minutes. Set aside.
- Spread barbecue sauce on the toasted side of each naan. Add a layer of grilled vegetables, season to taste with salt and pepper and top with goat cheese.
- Reduce heat to medium and return pizzas to the grill. Cook covered for 3–5 minutes until the outside of the naan is toasted.
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