Name: Grilled Naan with Burrata and Roasted Potato and Lemon
Yield: 4 Servings
Ingredients: 2 medium Yukon Gold potatoes, thinly sliced; 2 lemons, thinly sliced, seeds removed; 1½ teaspoons dried oregano; ¾ cup olive oil, divided, plus more for drizzling; Kosher salt, freshly ground black pepper; 4 pieces prepared naan bread; 3 sprigs rosemary, leaves picked; 8 ounces burrata or fresh mozzarella, torn into pieces

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Alex Lau

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

Recipe notes