These charred vegetable flatbreads make for a light and delicious summer meal or dinner party appetizer. Sliced eggplant and zucchini are brushed with a spicy gochujang and za’atar marinade, then grilled until softened and caramelized. They’re served over a refreshing yogurt sauce on crispy naan. No grill? You can also use an indoor grill pan.
There’s nothing better than grilled veggies in the summer, especially when tossed with a spicy, herby sauce and a cooling yogurt sauce! Here, you’ll grill the eggplant and half the zucchini, then grate the other half to make the yogurt (kind of like a twist on Greek tzatziki!)
These flatbreads make for an easy summer dinner, and you can even prep the vegetables and yogurt sauce ahead of time. Make sure to grill the naan just before serving so it stays crisp! Serve alongside my favorite green salad and a juicy blueberry clafoutis.
Key Steps
Step 1 – Trim and slice the vegetables into ¼-inch thick planks. Mix gochujang (harissa or any other chili paste works too!), za’atar, oil, and salt in a bowl.
Step 2 – Lightly coat each piece with the glaze.
Step 3 – Grill the vegetables until deeply caramelized and soft. Grill the naan.
Step 4 – Meanwhile, make the yogurt sauce. Grate the zucchini, then mix it with yogurt, garlic, and fresh mint.
Step 5 – Assemble! Once the vegetables are cool enough to handle, chop them into bite-sized pieces and season with salt. Layer flatbreads with some yogurt sauce, then top with vegetables and fresh mint. Cut into 4 pieces, and enjoy!
Equipment Notes
- Outdoor Grill: Preheat a grill to medium/medium-high heat (between 400°F and 450°F is great) and spray with non-stick cooking spray or brush with oil. Cook vegetables until deeply charred, about 3 – 4 minutes per side.
- Indoor Grill: Preheat an indoor grill pan to medium-high heat with 1 – 2 tablespoons neutral oil until hot (keep a window open, it can get smoky!). Grill vegetables until deeply charred, about 3 – 5 minutes per side.
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Charred Vegetable Flatbreads with Zucchini Yogurt Sauce
Equipment
- Outdoor Grill, or Indoor Grill Pan
Ingredients
- 1 globe eggplant
- 1 zucchini
- 1 tablespoon Za'atar spice, divided
- 1 tablespoon Gochujang paste, or harissa or your favorite chili paste
- 1 ½ teaspoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper
- 1 cup Greek yogurt
- 1 clove garlic, grated
- ¼ cup fresh mint, finely chopped and divided
- 2 naan, whole-wheat or regular
Instructions
- Prep the veggies: Trim off the ends of 1 globe eggplant, and slice into ¼-inch-thick planks. Trim off the ends of 1 zucchini, and cut in half crosswise. Grate one of the zucchini halves and transfer it to a small bowl. Slice the remaining zucchini half lengthwise into ¼-inch-thick planks.
- Marinate: Combine ½ tablespoon Za'atar spice, 1 tablespoon Gochujang paste, 1 ½ teaspoons balsamic vinegar, and 2 tablespoons extra-virgin olive oil in a small bowl, and season with a good pinch of salt and pepper. Brush the vegetable planks all over with the Gochujang marinade and let sit while you preheat the grill.
- Preheat an outdoor grill over medium heat (around 450℉). Oil the grill grates if needed.OR, preheat an indoor grill pan over medium-high heat with a tablespoon or two of neutral oil until lightly smoking. Turn the vent on and open a window as the room can get a little smoky!
- Meanwhile, make the yogurt: To the bowl of zucchini, add 1 cup Greek yogurt, 1 clove garlic (grated), ⅛ cup fresh mint (finely chopped), and season with salt and pepper. Chill in the fridge until ready to use.
- Outdoor Grill: Grill vegetables until deeply charred on one side, about 3 – 5 minutes, then flip and cook on the other side for another 3 – 5 minutes. The vegetables should be very tender and caramelized. Indoor Grill Pan: Grill vegetables until deeply charred on one side, about 3 – 5 minutes, then flip and cook on the other side for another 2 – 5 minutes. The vegetables should be very tender and caramelized. Remove from the grill, and when cool enough to handle, chop the vegetables into bite-sized pieces. Season again with salt as needed.
- Just before serving, grill 2 naan. Outdoor Grill: Grill the naan until nice and crisp, about 1 – 2 minutes per side. Indoor Grill Pan: Grill the naan until nice and crispy, about 2 – 3 minutes per side.
- Assemble: Spread about ⅓ cup of the yogurt sauce over each flatbread, and top with half the vegetables. Garnish with the remaining ½ tablespoon Za'atar spice and ⅛ cup fresh mint (finely chopped), and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
