2 naan flatbreads (homemade – see recipe above- or store bought)
1 yellow squash, cut in half and then into moon slices
1 portobello mushroom cap, sliced
8 asparagus spears, ends off and sliced into 1 inch pieces
1 red pepper, seeded and sliced
1/3 cup Kraft French Onion Dip
salt and pepper
1. Arrange vegetables on a grill tray, lightly spray with olive oil and sprinkle salt and pepper on top. Place on preheated grill over medium heat, cover, and cook for 6-8 minutes or until tender. Remove from grill and set aside.
2. Taking 2 flatbreads, spread about 1 TBS Kraft French Onion Dip on top of each. Arrange vegetables evenly on top of the dip, then dollop remaining dip on top of vegetables.
3. Place on the grill, close, and cook for 3-5 minutes, checking to make sure they don’t burn. Remove and set aside for 2-5 minutes.
4. Slice in half and serve immediately.
½ cup light coconut milk
¾ cup reduced sugar orange juice
Blend together and serve!