Grilled Cheese Bbq Veggie Pitas Recipes

GRILLED PITA TRIANGLES

Steps:

• Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.

GRILLED CHEESE & BBQ VEGGIE PITAS

Steps:

• Heat grill to medium heat.
• Spread pitas with barbecue sauce; top with peppers, onions and cheese.
• Cover grill grate with sheet of heavy-duty foil; top with pitas. Cover with lid.
• Grill 10 to 13 min. or until cheese is melted. Top with cilantro.

GRILLED GREEK PITA PIZZAS

Steps:

• Place the first six ingredients in a small bowl; toss to combine. Spread hummus over pita breads. Top with artichoke mixture; sprinkle with cheese. Grill pizzas, covered, over medium heat until bottoms are golden brown, 4-5 minutes.

GRILLED VEGGIE PITAS WITH CHICKPEAS AND TAHINI SAUCE

Steps:

• Preheat a grill on medium heat to 400 degrees F. Alternatively, preheat a two-burner grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
• Meanwhile, make the sauce: In a small food processor, combine the lemon zest and juice, tahini, garlic, water, olive oil, maple syrup, cumin, turmeric, 1 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Taste for seasoning. Set aside.
• Drizzle both sides of the eggplant, yellow squash and zucchini with olive oil and sprinkle with salt and pepper. Grill each side until tender and charred, 3 to 4 minutes. Remove and let cool slightly, then cut into 1/2-inch cubes. Transfer to a large bowl; add the chickpeas, chopped dill, sesame seeds and a sprinkle of salt and pepper. Toss together.
• When ready to serve, lightly grill both sides of each pita. Gently fold the pitas in half, keeping them intact, and fill with the vegetable mixture. Top each pita with 1 to 2 cucumber ribbons, a liberal drizzle of the sauce and a few dill fronds and oregano leaves. Serve warm or at room temperature.

GRILLED PITAS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat.
• Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes.
• Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer.
• Preheat grill.
• In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme.
• Brush cut sides of pitas with the herb mixture.
• Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions.
• Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes.
• To serve sprinkle with parsley and cut into wedges.

GRILLED TOFU AND VEGETABLE PITA POCKETS

Steps:

• Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
• Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
• Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.

GRILLED CHICKEN AND VEGETABLE PITAS

Steps:

• Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in shallow dish; add 1/3 cup balsamic vinaigrette, turning to coat. Cover and chill 1 hour.
• Cut eggplant lengthwise into 1/2-inch thick slices. Cut zucchini and yellow squash lengthwise into 1/3 inch slices. Place eggplant, zucchini, squash, and pepper in a medium-size bowl; add remaining 2/3 cup vinaigrette, tossing to coat. Cover and chill 1 hour.
• Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat. Remove chicken and vegetables from vinaigrette, discarding vinaigrette. Place chicken and vegetables on grate.
• Grill chicken and vegetables 5 minutes on ech side or until chicken is done and vegetables are crisp-tender; let chicken stand 5 minutes before slicing into strips.
• Place pita halves on grill, and grill 1 minute on each side or until warmed.
• Divide chicken strips, vegetables, and cheese evenly in pita halves.

GRILLED VEGGIE PITA PIZZAS

Steps:

• In a small skillet, saute onion in 1 tablespoon oil until tender. Add garlic; saute 1 minute longer. Remove and keep warm. In the same pan, cook arugula just until wilted; remove and keep warm. , Brush one side of each pita with remaining oil. Layer with cheese, tomatoes, arugula, onion mixture, olives and capers. Grill pizzas, covered, over medium heat for 4-6 minutes or until cheese is melted.