In this Vegetable and Goat Cheese Flatbread recipe, naan is topped with sautéed garlicky spinach and mushrooms, grilled onion, asparagus, fresh tomato and goat cheese. To serve, drizzle with balsamic glaze and fresh basil. This perfect summertime snack serves 6 in well under an hour.
Meanwhile, spray the asparagus and onion slices with olive oil. Place on the grill (I use a grill basket for the asparagus) and grill for about 8 to 10 minutes, turning when grill marks appear. Transfer the grilled asparagus and onions to a cutting board and coarsely chop the onion.
In a 10-inch nonstick skillet, spray with olive oil and add mushrooms, galric, and a pinch of salt and freshly ground black pepper. Toss and cook until tender and fragrant.
Add in all of the spinach and gently toss and cook until wilted. About 5 minutes.
Preheat your oven to 400° and lightly spray a rimmed, metal baking sheet with olive oil. Arrange the naan onto the baking sheet.
Divide the spinach and mushroom mixture among the 6 naan loaves and top with asparagus, chopped red onion, tomato and freshly crumbled goat cheese.
Bake in your preheated oven for 10 to 12 minutes.
Serve drizzled with balsamic glaze and sprinkle with red pepper flakes (optional) and fresh basil leaves. Cut in half and serve.