Na'an with Pesto, Roasted Asparagus, and Salad

This recipe is one of those magical concoctions that just come to you.  You like all of the ingredients separately and then one day, you throw them together.  Even better, the recipe comes to you as one of those five minute meals kind of things--you have the ingredients lying around and literally, just toss them together. On any day of the week, you'll find some kind of salad in my fridge and some roasted veggies.  Tonight, it just so happened I had the fresh summer salad recipe from an earlier post and roasted asparagus.  Toss the two on top of toasted na'an, a base of pesto, and top with balsamic vinegar, and OH MY GOD...I still haven't recovered.  This is filling, but low in calories.  Clearly, it is indeed delicious.

Na'an with Pesto, Roasted Asparagus, and Salad
You can really alternate the vegetables tossed onto this bread.  Roasted portobellas, tofu, peppers, really anything would go nicely on top of this bed of salad and na'an. I used roasted asparagus because it's what I had leftover from the night before, and merely heated it up.  So yummy....

* 1 loaf of na'an, toasted
* 2-3 tablespoons pesto
* 1 cup salad (your choice!)
* 1 cup roasted asparagus
* 2 tablespoons balsamic vinegar

1.) Cook na'an in oven for 5 mins or until crispy.  Place on serving dish.
2.) Spread 2-3 tablespoons of pesto over warm na'an (it will get all melty, oh my), and top with a bed of salad.
3.) Then, add heated asparagus (or portobella mushrooms, or whatever) on top of na'an/salad bed, and lightly marinade with 2 or more tablespoons of balsamic vinegar. 
4.) Eat with knife and fork, or cut up like one would a pizza.  The crust is very durable and should support the veggie toppings.  Enjoy!


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