Just An Empty Bottle and the George Foreman: Grilled Zucchini and Naan

After a long four hours at the library, Heather (my roommate) and I decided to head back to the apartment. On the menu for tonight dinner: Grilled Zucchini on Naan. I thought we might go vegetarian tonight due to the excessive eating for the past two days; we made sushi (never took pictures of them so it's not going up on the blog) on Sunday, out at Tropica on Robson Street (really good malaysian food) yesterday,  and had a good ol' reuben on rye at the Fort Langley Pub.

You may wonder: "Why the empty bottle and George Foreman?" Reason: we don't have a rolling pin and no grill. Always thought we need a rolling pin in the kitchen but never got around to actually buying one. But then it hit me! Heather's sister left an empty bottle at our apartment; why not use that....it's the same thing. And living on campus means no barbeque in the backyard; the george foreman is always a good alternative. So here we go! Not one but two recipes tonight.

Naan (Indian Flatbread)

Serving: 4 

1/2 cup 1% or skim milk

2 cups all purpose flour

1 large egg

1 tablespoon oil

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

1. In a small bowl, beat egg and milk until it is fully blended together

2. In a large mixing bowl, add flour, baking soda, baking powder, salt, and sugar; mix well

3. Add milk mixture into dry ingredients; mix until dough forms a ball

4. Transfer 

5. Cover bowl with plastic wrap or towel; leave it sitting in a warm location for 3 hours.

6. Preheat oven to 450F 

7. Take dough out of bowl and transfer on to a well floured surface. Split into 4 equal parts. Roll out each piece of dough into an oval shape (should be the size of your hand). Place onto a baking sheet

8. Baking them for 8-10 mins until golden brown

9. Serve them hot or at room temperature.

10. Enjoy!

Grilled Zucchini Topping

Serving: 2

1 medium zucchini - sliced long and thin

1/2 red onion - thinly sliced

handful (6) button mushroom (brown/white/both) - thinly sliced

3 cloves garlic

1 tablespoon lemon juice

1/4 cup parlsey - chopped

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1 tablespoon oil

salt and pepper

1. In a ziplock bag, add zuchinni, 1 tablespoon oil, garlic, thyme, cayenne pepper; shake well. Let it sit in the refrigerator for 30 minutes.

2. heat up the george foreman to medium heat.

3. lay each slice of zucchini onto grill (make sure it's against the grill so that you'll get the grill marks).

4. flip over when it tender and let it grill (takes around 2-4 for both sides).

5. while grilling, place oil into a non-stick pan and let the oil heat up over medium heat. Once oil is hot, place onion in pan. When half way cooked, place mushrooms into pan.  Cook until onions are caramlized and mushrooms tender.

6. Mix the zucchini into the pan, stir well and season with salt and pepper

7. ENJOY!

Assembly!

Naan

Grill Zucchini Mixture

Crumble Goat's Milk Feta Cheese

Take Naan (make sure it's warm) and place zucchini mixture on top. Sprinkle some goat cheese!

Good cooking and good night!