1 cup prepared Thai sweet red chili sauce, divided
¼ cup creamy peanut butter
1 Tbsp. soy sauce
3 Tbsps. 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 oz. each) naan 4 pieces
chopped peanuts and chopped fresh mint (optional)
Mix ½ cup of the chili sauce, peanut butter and soy sauce in small bowl until smooth. Mix remaining ½ cup chili sauce and 1 Tbsp. of the oil in a small bowl.
Grill vegetables and fruit over medium heat for 5 minutes or until tender, turning occasionally and brushing with chili sauce and oil mixture. Brush naan lightly with remaining 2 Tbsps. oil. Grill over medium-low heat 1 to 2 minutes or until grill marks appear on both sides.
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.
Photo and recipe: McCormick for Chefs