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Grill the naan just until warmed through so the peaches and tomatoes stay juicy.

Elizabeth Nelson
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
16 mins
total:
16 mins
Yield:
Serves 8 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.

  • Coat both sides of naan with cooking spray. Add naan to grill; grill 2 minutes on one side. Remove from grill; spread ricotta mixture evenly over grilled side of naan. Top with tomato and peach slices. Place flatbreads on grill; grill 3 minutes. Sprinkle with remaining 1 tablespoon onions, basil, and salt. Cut each flatbread into 8 wedges.

Nutrition Facts

138 calories; fat 5.6g; saturated fat 1.8g; mono fat 1.6g; poly fat 0.3g; protein 5g; carbohydrates 17g; fiber 3g; cholesterol 7mg; sodium 255mg; calcium 50mg; sugars 4g; added sugar 1g.
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