Chef Tee’s Grilled Naan Pizza w/Artichoke Vegetable Medley

Serves 1 to 2grilled artichoke veg, potato medley naan pizza
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 1 Naan
  • Olive oil
  • ½ cup Grilled Zucchini Vegetable Medley
  • Grilled artichoke heart, roughly chopped (directions – cut artichoke in half lengthwise; toss in little olive oil, season w/Salt & Pepper; put cut side down on grill preheated to medium high; cook covered until artichoke leaves are dark brown; remove all leaves until left w/tender heart; chop)
  • 2 Tbsps. grilled onion, roughly chopped (directions – put half onion on hot grill; cook covered for a few minutes or until char marks form)
  • 1 tsp. lemon zest
  • 2 Tbsps. goat cheese, crumbled or ¼ cup shredded mozzarella cheese
  • Basil, chopped

Directions

  1. Heat grill to medium high.
  2. In large bowl, toss together Grilled Zucchini Vegetable Medley, grilled artichoke heart, onion, lemon zest.
  3. Brush oil on one side of naan; top oiled side w/grilled zucchini, artichoke mixture, cheese.
  4. Put naan, topping side up, on hot grill; cook covered until naan bottom is charred, cheese melts (about 5-to-10 minutes).
  5. Garnish w/basil.
  6. Serve w/your favorite salad.

Chef Tee’s Cucumber Salad

Makes about 2 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup parsley, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.

Chef Tee’s Cucumber & Mint Salad

Makes about 2 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup parsley, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • Salt & Pepper to taste

Directions

  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.