Preheat over to 425 degrees F. Lightly oil a baking sheet or coat with nonstick cooking spray.
Place veggies in a single layer onto the prepared baking sheet. Add enough olive oil to coat the veggies, and season with salt and pepper, to taste. Gently toss to combine.
Place into the oven and roast for 12-15 minutes, or until tender.
During this time, you can prep the chicken and set aside.
To a mixing bowl, add basil pesto and roasted vegetables, and stir well to combined.
Warm the naan flatbreads in the oven, and then spread each with a generous amount of hummus.
Top with rotisserie chicken and load them up with roasted veggies.
Sit back and enjoy!