Roasted Vegetable Suya-Spiced Flatbread
Roasted Vegetable Suya-Spiced Flatbread
Common in Nigeria, suya is a smokey seasoning made by finely blending roasted peanuts and several spices. For this flatbread recipe, first mix together your homemade suya, make the suya-based sauce and save it as a garnish to the roasted vegetable flatbread. Courtesy of McCormick
Prep Time
25
minutes
Cook Time
40
minutes
Servings
8
Total time: 1 hour, 5 minutes
Ingredients
- 1/2 cup unsalted roasted peanuts
- 1 teaspoon mccormick® garlic powder
- 1 teaspoon mccormick® onion powder
- 1 teaspoon mccormick® smoked paprika
- 1/2 teaspoon mccormick® crushed red pepper
- 1/2 teaspoon mccormick® ground ginger
- 1 teaspoon salt
- 3/4 cup thai kitchen® gluten free unsweetened coconut milk
- 2 tablespoon honey
- 3/4 cup west african suya spice blend,
- 1 medium eggplant, cut into cubes (about 3 cups)
- 1 medium red bell pepper, cut into cubes
- 1 medium onion, cut into chunks
- 1 cup cherry tomatoes, halved
- 1 ripe mango, peeled, seeded and cut into cubes
- 2 tablespoon oil
- 1 package (8.8 ounces) naan bread, toasted
- 8 tablespoon west african suya sauce , divided
Directions
- Place all ingredients in bowl of food processor.
- Pulse until finely ground, crumbly and well blended.
- Store Spice Blend in airtight container in refrigerator.
- Mix coconut milk and honey in medium bowl with wire whisk until well blended.
- Add Suya Spice Blend and whisk until well blended.
- Store in airtight container in refrigerator up to 1 week.
- Preheat oven to 450°F.
- Place vegetables and oil in large bowl; toss to coat.
- Arrange vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
- Roast 40 minutes or until vegetables are tender, stirring halfway through cooking. Set aside.
- To assemble flatbreads, spread about 2 tablespoons Suya Sauce over each naan bread.
- Divide roasted vegetables evenly and arrange on each flatbread.
- Drizzle with remaining Suya Sauce and sprinkle with chopped parsley.