This is one of my go-to Summer weeknight meals. It’s really delicious and nutritious and I can grill a big mess of veggies on a Sunday and have them all week long. The yogurt sauce really ties this dish together. And if you’re in a meat sort or mood, some grilled shrimp or chicken on this sandwich is a great addition. I usually marinate them in tandoori paste if I’m going that route.
Depending on how many veggies you eat on the side, there’s enough for 4 – 8 servings.
4- 8 frozen naan; defrosted
4 small to medium zucchini, yellow and green; sliced ¼ inch thick
1 medium eggplant; sliced ¼ inch thick
ramps or scallions; roots removed
tomatoes; quartered
¼ cup olive oil
2 tablespoons white balsamic vinegar (or red, white wine, champagne)
zest of one lemon
1 teaspoon garlic paste
salt and pepper
½ cup thick yogurt
½ teaspoon salt
¼ teaspoon cayenne
½ teaspoon curry powder
Marinate the vegetables in the olive oil, vinegar, zest, garlic and salt and pepper. 
I quickly dip the eggplant first and then toss everything else in while I grill the eggplant. The eggplant wants to suck up all the oil, so by grilling it first and controlling how it marinates, I don’t have to add more.
Using a grill pan on medium high, sear the eggplant until it’s tender and there are grill marks on both sides. 
Then grill the zucchini, ramps and tomatoes.
Mix the yogurt, salt, cayenne and curry powder.
Toast the naan in the toaster. Assemble!
Can’t wait to try this recipe, Barrett. Looks fabulous!