| | Directions | 1. Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside.
2. Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
3. Spread 1/2 of the onion mixture evenly on each crust. Top with tomatoes and goat cheese. Close lid. Grill over low heat 1 to 2 minutes or until cheese is melted. Remove from grill. Sprinkle with mint. Serve immediately. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons oil, divided |
| - | | 1 cup thinly sliced onion |
| - | | 1 teaspoon McCormick® Turmeric, Ground |
| - | | 1/2 teaspoon McCormick® Cumin, Ground |
| - | | 1/2 teaspoon McCormick® Red Pepper, Crushed |
| - | | 1 package (8.8 ounces) naan (2 pieces) |
| - | | 2 vine-ripened tomatoes, sliced |
| - | | 6 ounces goat cheese (chèvre), crumbled |
| - | | 1 tablespoon chopped fresh mint |
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| | Nutrition (per serving) | Calories: 432 Calories
Fat: 24 Grams
Protein: 16 Grams
Cholesterol: 34 Milligrams
Carbohydrates: 38 Grams
Sodium: 514 Milligrams
Fiber: 5 Grams
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