Naan Bread Olive Tapenade Feta (Print)

Fluffy naan layered with olive tapenade, feta cheese, and roasted Mediterranean vegetables, perfect for a light meal.

# What you'll need:

→ Base

01 - 4 large naan breads

→ Olive Tapenade

02 - 1/2 cup pitted Kalamata olives
03 - 2 tablespoons rinsed capers
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 oz crumbled feta cheese
15 - 1/4 cup torn fresh basil leaves
16 - 1/2 teaspoon chili flakes (optional)

# How To Make It:

01 - Set the oven to 425°F to prepare for roasting the vegetables.
02 - Combine bell pepper, zucchini, red onion, and eggplant with 2 tablespoons olive oil, oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 15 to 18 minutes until tender and slightly charred.
03 - In a food processor, pulse olives, capers, garlic, olive oil, and lemon juice until a coarse paste forms.
04 - Place naan breads on a baking sheet and spread each evenly with a generous layer of olive tapenade.
05 - Distribute the roasted vegetables over the naan breads, then sprinkle with crumbled feta cheese.
06 - Bake assembled naan breads for 5 to 7 minutes until the edges crisp and the feta develops a light golden color.
07 - Remove from oven, garnish with fresh basil and chili flakes if desired. Slice and serve warm.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can have something restaurant-quality on the table without the stress.
  • The olive tapenade is briny and bold enough to stand up to the creamy feta and sweet roasted vegetables, so every bite feels intentional.
  • You can swap in whatever vegetables you have hanging around, so it feels different every time you make it.
02 -
  • Don't skip the rinsing step on the capers—it's the difference between an overly salty tapenade and one that's balanced and bright.
  • Your naan will only stay crispy for about 10 minutes after it comes out of the oven, so serve it immediately rather than letting it sit and get chewy.
  • If you're prepping ahead, make the tapenade and roast the vegetables up to 4 hours early, then assemble and bake everything fresh when you're ready to eat.
03 -
  • Make double the tapenade and keep it in a jar in your fridge for a week—it's amazing on eggs, in grain bowls, or alongside roasted chicken.
  • If your naan starts browning too fast before the vegetables are done cooking, lay a piece of foil loosely on top so the edges don't burn while the inside stays tender.
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