Speedy Veggie Naan Skillet
This quick and easy naan skillet is packed with flavorful vegetables in a rich tomato sauce, baked until bubbly and delicious. It's a perfect weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 can (400 grams) crushed tomatoes
- 0.5 cup vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh spinach
- 4 pieces plain naan bread
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 200°C (400°F).
- Heat 2 tablespoons olive oil in a large oven-safe skillet (like cast iron) over medium heat. Add 1 finely chopped medium onion and cook for 3-4 minutes until it softens and becomes translucent.
- Add 2 finely chopped cloves garlic, 1 diced red bell pepper, 1 diced green bell pepper, and 1 diced medium zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in 1 can (400 grams) crushed tomatoes and 0.5 cup vegetable broth. Stir in 1 teaspoon dried oregano, 0.5 teaspoon dried basil, 0.25 teaspoon red pepper flakes (if using), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Bring the mixture to a simmer.
- Stir in 2 cups fresh spinach until it wilts completely, which should take about 1-2 minutes.
- Arrange 4 pieces of plain naan bread on top of the vegetable mixture in the skillet, slightly overlapping if necessary. Spoon some of the vegetable mixture onto the naan.
- Evenly sprinkle 1 cup shredded mozzarella cheese over the naan and vegetables.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the naan is lightly golden at the edges.
- Carefully remove the skillet from the oven. Garnish with 1 tablespoon fresh chopped cilantro and serve immediately.