Makes 8 appetizer servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
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)
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.
NUTRITION INFORMATION
per serving
Calories: 373
Fat: 13 g
Carbohydrates: 55 g
Cholesterol: 0 mg
Sodium: 892 mg
Fiber: 6 g
Protein: 9 g
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