Grilled Naan Sandwich with Charred Veggies and Baba Ghanouj

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Smoky baba ghanouj complements the smoky flavours of charred vegetables in this delicious naan wrap. If you have a gas barbecue you can enjoy this year-round.

Tags: Intermediate, 20 Mins, Entrées, Vegetables, BBQ, Grilling, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 15  minutes
Total: 30  minutes

Additional Information


2 PC Sweet Peppers Long , halved lengthwise, cored and seeded
1 large zucchini, sliced lengthwise in 6 slices
1 small red onion, peeled and sliced in rings
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) freshly ground black pepper
1/8 tsp (0.5 mL) salt
1 pkg (250 g) PC Blue Menu Naan
1/4 cup (50 mL) PC Blue Menu Baba Ghanouj Grilled Eggplant Dip
1-1/2 cups (375 mL) loosely packed baby spinach


  1. Preheat barbecue to medium-high heat. In large bowl, toss together peppers, zucchini, onion, oil, pepper and salt.
  2. Place vegetables on grill, perpendicular to grates. Grill peppers and onion for 8 to 10 minutes, turning once halfway through; grill zucchini for 6 to 8 minutes, turning once halfway though. Vegetables will be charred and fully cooked when ready. Set vegetables aside.
  3. Spray naan bread lightly with cooking spray. Grill for 1 to 2 minutes, turning once.
  4. Place naan flat on work surface. Spread baba ghanouj over surface of naan bread, dividing evenly. Divide spinach between breads, then top with grilled vegetables. Roll each naan up tightly. Secure each roll with two small skewers or toothpicks; cut each roll in half and serve.

Nutritional Information

Per serving:
310 calories
fat 12 g (of which 1. 9 g is saturated)
sodium 390 mg
carbohydrate 44 g
fibre 7 g
protein 8 g
High in Fibre
Low in saturated fat
Good Source of Vitamin C
Source of Calcium
Source of Iron