Grilled Vegetable Naan Pizzas

Preheat the grill to the highest setting. Let it heat for at least 10 minutes.

Divide the vegetables between two grill pans. If you don’t have grill pans, you can also use foil sprayed with olive oil spray. I like to combine the vegetables that have similar cooking times. So I combine thin asparagus spears and sliced mushrooms, then another pan with peppers and onions and broccoli.

Drizzle the veggies all over with olive oil or spray with olive oil spray. Sprinkle all over with salt and pepper.

Place the grill pans (or foil) directly on the grill. Close the lid and grill for 6 to 8 minutes, tossing a few times during the cook time. The asparagus and mushrooms will cook quickly and the peppers, onions, broccoli, etc will take longer. They may need another 5 to 10 minutes - you can cook them as long as you’d like. I like mine very charred and done!

Brush the naan all over with olive oil. Top with a mixture of the grill vegetables and the torn mozzarella cheese. I lower the grill heat to medium-low so the naan doesn’t burn. Place the naan directly on the grill and close the lid. Cook until the cheese is melty, turning the bread a few times if needed.

Remove the naan from the grill and drizzle all over with the chimichurri. Use as much as you’d like! Serve immediately.

chimichurri

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.