Thai Grilled Flatbread with Mango & Sweet Chili Sauce

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.