 | | Directions | 1. Mix 1/2 cup of the chili sauce, peanut butter and soy sauce in small bowl until smooth. Mix remaining 1/2 cup chili sauce and 1 tablespoon of the oil in small bowl.
2. Grill vegetables and fruit over medium heat 5 minutes or until tender, turning occasionally and brushing with chili sauce and oil mixture. Brush naan lightly with remaining 2 tablespoons oil. Grill over medium-low heat 1 to 2 minutes or until grill marks appear on both sides.
3. Spread peanut butter mixture evenly on each naan. Cut vegetables and fruit into bite-size pieces. Divide evenly among each naan. Sprinkle with peanuts and mint, if desired. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
|  | | Ingredients | | - | | 1 cup Thai Kitchen® Sweet Red Chili Sauce, divided |
| - | | 1/4 cup creamy peanut butter |
| - | | 1 tablespoon soy sauce |
| - | | 3 tablespoons vegetable oil, divided |
| - | | 2 baby bok choy, cut lengthwise into quarters |
| - | | 1 red bell pepper, cut into strips |
| - | | 1 medium zucchini, cut lengthwise into quarters |
| - | | 1 large ripe mango, peeled, seeded and cut into large pieces |
| - | | 2 packages (8.8 ounces each) naan (4 pieces) |
| - | | Chopped peanuts and chopped fresh mint (optional) |
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| | Nutrition (per serving) | Calories: 373 Calories
Fat: 13 Grams
Protein: 9 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 55 Grams
Sodium: 892 Milligrams
Fiber: 6 Grams
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