Veg Grill--Pita Pockets Stuffed with Greek-Style Grilled Vegetables

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Pita Pockets Stuffed with Greek-Style Grilled Vegetables

 

Recipe By :The Vegetarian Grill, Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 cloves garlic -- minced

1 tablespoon chopped fresh oregano or 1 tsp. dried

2 medium zucchini -- sliced 1/4 " thick

1 green bell pepper -- julienned

1 red bell pepper -- julienned

1 large onion -- cut into slivers

4 pita pockets

4 ounces feta cheese -- crumbled

 

Prepare a medium-hot fire on the grill with a lightly oiled vegetable grill rack

in place.

 

In a large bowl, combine the olive oil, lemon juice, garlic, and oregano. Add

the zucchini, peppers, and onions, and toss to coat. Cut the pitas in half to

form 2 pockets and wrap in foil.

 

Warm the pitas off to the side of the grill, turning occasionally. Grill the

zucchini, peppers, and onion, tossing frequently, until grill-marked and tender,

5 to 10 minutes. Remove the vegetables from the grill as they are done and

return to the bowl. Immediately sprinkle the feta over the warm vegetables and

toss to mix.

 

Serve the warm vegetable mixture and pitas at the table and allow diners to

assemble their own sandwiches. Or stuff the vegetable mixture into the pita

halves and wrap each half in foil, and return to the grill over low heat briefly

to heat through.

 

S(ISBN):

" 1-55832-127-6 (paperback) "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 209 Calories; 16g Fat (67.9% calories

from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol;

322mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0