Garlic Labneh With Roasted Tomatoes & Naan
Sep 10, 2024
Roasted and stir-fried vegetables are layered between flavoured quinoa to create a healthy and colourful take on vegetarian lasagna. My middle daughter is the lone vegetarian in a household of meat lovers. I find lately I've been incorporating more and more vegetarian options into our meals. It's easier on the family budget, the environment and our collective waistlines! That being said, I do find it more difficult to find a vegetarian meal that is "company worthy". This recipe, created with local veggies, is substantial enough to satisfy meat eaters and impressive enough for a casual dinner with friends. While I love how nutritious quinoa is, I sometimes find it a bit bland. Mixing the quinoa layers with 3 different sauces adds a flavour boost. Use the vegetables listed or try ones that are in season in your local area. If you select items that are fresh and colourful you can't go wrong. While the ingredient list looks long don't be daunted, most of the work is building the lasagna layers and the preparation is not complicated. Serve with a dollop of sour cream and a light green salad for a delicious, healthy and budget-friendly (under $40 including salad) dinner with friends.
Quick-rising (instant) yeast will have the dough ready in an hour, but you can also make it ahead by letting it rise in the refrigerator for up to 24 hours or until doubled in bulk. You can substitute 250 g fresh mozzarella for the bocconcini: Just drain it, tear it into chunks and pat it dry with a paper towel before adding it to the pizza. To turn the dough easily on the grill, gently grasp the sides with two sets of tongs.
