Less is more. I keep trying to remind myself of that – although it is truly not the motto that normally I would quote. Normally what goes through my mind comes from a very wise man in my life – my father-in-law – if it’s worth doing, it’s worth over doing… Yes, unfortunately those are usually the words that describe my crazy life. What can’t I just adopt less is more? Maybe then I wouldn’t be so ridiculously exhausted.
It’s funny – eating is probably the only place in my life where that cute little three word saying makes absolute sense. I have always subscribed to the everything in moderation theory. I have never dieted in my life – I eat healthy, and I eat everything in moderation. A little of this, a little of that – and I never deprive myself. It seems to work for me, but I also exercise – I love being active, and then if I want to eat something, I do it – I just don’t overdo it. I save that for everything in my life besides eating.
The other month I found this recipe in Cooking Light – it looked so fresh and simple, and it was on a piece of…wait for it…YES…NAAN!!! I was immediately intrigued. It seemed so obvious and simple, yet I never thought of it myself. Isn’t that always the way? Now that zucchini is in abundance, and fresh corn is easy to come by, I gave it a try. It was super easy to make, and seriously, it was amazing. My older daughter loved it almost as much as I did. It really was the perfect lunch. And look at it – with just a handful of ingredients – less really is more. Less time, more substance. What could be better? I’ll tell you – if I could just adopt that technique everywhere.
- Cooking spray
- 1 (8.8-ounce) package whole-wheat tandoori naan bread
- 8 green onions, cut into 3-inch pieces
- 1 garlic clove, halved
- 4 teaspoons extra-virgin olive oil, divided
- 1 (7-ounce) yellow squash, thinly sliced (about 1 1/3 cups)
- 1 cup fresh corn kernels
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt
- 2.5 ounces vegetarian part-skim mozzarella cheese, shredded (about 2/3 cup)
- 2 ounces vegetarian fontina cheese, shredded (about 1/2 cup)
- 2 teaspoons fresh thyme leaves
Place rack in upper third of oven. Preheat to 400°.
Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add naan; grill 1 minute on each side or until grill marks appear. Place naan on a baking sheet. Add onions to pan; grill 2 minutes, turning once.
Rub cut sides of garlic over top side of naan. Drizzle with 2 teaspoons oil. Layer squash over naan, leaving a 1/2-inch border. Sprinkle corn over squash; top with onions. Sprinkle with 1/4 teaspoon pepper and salt; top with cheeses. Bake at 400° for 8 minutes. Turn broiler on (do not remove flatbreads from oven); broil 2 minutes or until lightly browned. Sprinkle with remaining 2 teaspoons oil, remaining 1/4 teaspoon pepper, and thyme. Cut each flatbread into 4 pieces.
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