This is one of my go-to Summer weeknight meals. It’s really delicious and nutritious and I can grill a big mess of veggies on a Sunday and have them all week long. The yogurt sauce really ties this dish together. And if you’re in a meat sort or mood, some grilled shrimp or chicken on this sandwich is a great addition. I usually marinate them in tandoori paste if I’m going that route. Depending on how many veggies you eat on the side, there’s enough for 4 – 8 servings. 4- 8 frozen naan; defrosted 4 small to medium zucchini, yellow and green; sliced ¼ inch thick 1 medium eggplant; sliced ¼ inch thick ramps or scallions; roots removed tomatoes; quartered ¼ cup olive oil 2 tablespoons white balsamic vinegar (or red, white wine, champagne) zest of one lemon 1 teaspoon garlic paste salt and pepper ½ cup thick yogurt ½ teaspoon salt ¼ teaspoon cayenne ½ teaspoon curry powder Marinate the vegetables in the olive oil, vinegar, zest, garlic and salt and pepper. I quickly dip the eggplant first and then toss everything else in while I grill the eggplant. The eggplant wants to suck up all the oil, … Continue reading →