Grilled Veggie Naan Pizzas With Goat Cheese

• 1 medium eggplant (about 3/4 lb), thickly sliced lengthwise
• 2 zucchini or yellow squash, thickly sliced lengthwise
• 1/4 cup extra virgin olive oil, divided
• Salt and ground black pepper
• 6 pieces 365 Everyday Value Whole Wheat or Original Tandoori Naan
• 1 1/4 cups marinara sauce
• 1 cup 365 Everyday Value Shredded Part-Skim Mozzarella Cheese
• 1 (4-ounce) package 365 Everyday Value Organic Garlic & Herb Fresh Goat Cheese, crumbled

1. Preheat grill to medium-high heat. Drizzle eggplant and zucchini or squash with 2 tablespoons of the oil then season with salt and pepper. Grill vegetables, flipping once, until deep golden brown and tender, 6 to 8 minutes. Once cool, roughly chop. Reduce grill temperature to medium. Brush naan all over with remaining 2 tablespoons oil then spoon marinara sauce over one side of each piece. Top sauce with mozzarella cheese, grilled vegetables and goat cheese. Working in batches, arrange pizzas on grill and cook until cheese is melted and naan is crisp, 4 to 5 minutes. Cut into wedges and serve.

eggplant, zucchini, extra virgin olive oil, salt, everyday, marinara sauce, mozzarella cheese, garlic

Taken from www.epicurious.com/recipes/member/views/grilled-veggie-naan-pizzas-with-goat-cheese-50074741 (may not work)