Middle Eastern Grilled Vegetable Sandwiches Recipes

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MIDDLE EASTERN GRILLED VEGETABLE SANDWICHES



Middle Eastern Grilled Vegetable Sandwiches image

Provided by Molly O'Neill

Categories     lunch, main course

Time 25m

Yield Four servings

Number Of Ingredients 12

1 small eggplant, cut lengthwise into 1/2-inch-thick slices
3 small zucchini, cut lengthwise into 1/2-inch-thick slices
1 cup cooked chickpeas, drained and rinsed if using canned
1/4 cup chopped fresh mint
1 tablespoon chopped Italian parsley
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
8 small pita pockets
4 lettuce leaves, chopped
1 small tomato, chopped

Steps:

  • Start a charcoal grill. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side. Let cool. Cut into 1/2-inch dice.
  • Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture. Taste and adjust seasoning if needed.
  • Cut off the top third of each pita. Fill each one with about 1/3 cup of the vegetable mixture. Top with some of the chopped lettuce and tomato. Serve 2 pitas per person.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 6 grams, Carbohydrate 77 grams, Fat 8 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 889 milligrams, Sugar 10 grams

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