Naan Bread Olive Tapenade (Print Version)

Fluffy naan topped with zesty olive tapenade, roasted veggies, and crumbled feta for a light Mediterranean dish.

# Components:

→ Base

01 - 4 large naan breads

→ Olive Tapenade

02 - 1/2 cup pitted Kalamata olives
03 - 2 tablespoons capers, rinsed
04 - 1 garlic clove
05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon lemon juice

→ Roasted Vegetables

07 - 1 red bell pepper, sliced
08 - 1 yellow zucchini, sliced
09 - 1 small red onion, sliced
10 - 1 small eggplant, diced
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste

→ Toppings

14 - 3.5 ounces crumbled feta cheese
15 - 1/4 cup fresh basil leaves, torn
16 - 1/2 teaspoon chili flakes (optional)

# Directions:

01 - Set the oven to 425°F to prepare for roasting vegetables and baking.
02 - Combine bell pepper, zucchini, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 18 minutes until tender and lightly charred.
03 - Process Kalamata olives, capers, garlic, olive oil, and lemon juice in a food processor until a coarse paste forms.
04 - Arrange naan breads on a baking sheet and spread each with a generous layer of olive tapenade.
05 - Distribute roasted vegetables evenly over the tapenade on each naan, then sprinkle crumbled feta on top.
06 - Bake assembled naan breads for 5 to 7 minutes until the crust is crisp and feta cheese turns lightly golden.
07 - Remove from oven, scatter torn fresh basil leaves and chili flakes if desired over the top. Slice and serve warm.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you're hungry but not patient.
  • The olive tapenade tastes like you spent hours on it, but the food processor does all the real work.
  • Roasted vegetables get slightly charred and sweet, which somehow makes even the eggplant a crowd favorite.
02 -
  • Roast your vegetables on a separate sheet from the naan, or they'll both finish cooking at different times and you'll either have burnt naan or undercooked eggplant—I learned this the hard way.
  • Don't spread the tapenade too thin; it should coat the naan generously enough that you get a briny bite in every piece.
03 -
  • Make your tapenade a day ahead—the flavors meld and deepen, and it's one less thing to do when you're cooking.
  • If your naan breads are cold from the fridge, let them come to room temperature for a few minutes so they crisp up more evenly in the oven.
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