Charred Vegetable Flatbreads with Zucchini Yogurt Sauce

Flatbread pieces with a yogurt sauce and vegetables on a plate with a bowl of za'atar in the background.

Print Recipe

No ratings yet

Charred Vegetable Flatbreads with Zucchini Yogurt Sauce

A light summer dinner of spiced, grilled vegetables with a zucchini-yogurt sauce slathered on crispy naan.

Prep Time20

Cook Time20

Total Time40

Servings: large servings (or 4 appetizer servings)

Calories: 656kcal

Author: Karishma Pradhan

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.

Note: If your Greek yogurt is very thick, you can loosen the sauce with a tablespoon of water.

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.

Note: It is better to overcook the vegetables rather than undercook them, as the eggplant will be too spongy if undercooked.

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

Equipment: I tested this recipe on an outdoor gas grill and an indoor cast-iron grill pan. Both work well, but the indoor grill pan will need a bit more oil to prevent sticking.

Storage: The vegetables and yogurt sauce can be prepared up to 2 days in advance. Reheat the vegetables in the oven or in the microwave until warmed through before topping the flatbread.

Nutrition