Preheat oven to 425 degrees. Rub halved peppers, sliced red onion and jalapeños with 1 to 2 tsp olive oil. Add in a single layer to a rimmed baking sheet.

Roast vegetables fro 12 to 14 minutes, until fork tender but still a little crisp. Remove from oven and when cool enough to handle, slice bell peppers into strips. Dice jalapeños. Set aside.

Heat up grill. Grill naan on one side, for approximately 2 to 3 minutes. Flip over and spread each piece of naan with half of the hummus. Top with vegetables, feta cheese and pine nuts. Close the grill and cook for another 5 to 7 minutes, until the cheese is melted and browned. Remove from grill.

Sprinkle with chopped cilantro and drizzle with olive oil to finish. Slice and serve.