PITA POCKETS WITH GRILLED VEGGIES
Provided by Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
- Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
GRILLED MEDITERRANEAN VEGETABLE SANDWICH
Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!
Provided by CHRIS M
Categories Main Dish Recipes Sandwich Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
- Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
- Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
LAMB PITA SANDWICHES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
- Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
- Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
- While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
- To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
VEGETABLE STUFFED PITAS
Discovered Veggy Pita for lunch box, just keep dressing separate. Nice change from regular salad. Add some sliced black olives.
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
- Set aside.
- Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
- Spread inside of each pita half with 2 tablespoons yogurt mixture.
- Spoon 1 cup veggie mixture into each bread pocket.
- Serve immediately.
Nutrition Facts : Calories 153.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 12.9, Sodium 339, Carbohydrate 23.4, Fiber 3.5, Sugar 4.4, Protein 7.6
GRILLED TOFU AND VEGETABLE PITA POCKETS
Categories Sandwich Vegetable Vegetarian Lunch Feta Mint Tofu Bell Pepper Summer Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
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.
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GRILLED VEGETABLE PITAS RECIPE | EATINGWELL
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Category Healthy Vegetarian Recipes For TwoCalories 202 per servingTotal Time 30 mins
- If present, remove and discard mushroom stem. If desired, remove mushroom gills. In a small bowl, combine balsamic vinegar, olive oil, salt, and pepper. Gently brush half of the oil mixture over mushroom and sweet pepper.
- Place mushroom and pepper on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until the vegetables are lightly charred and tender, turning frequently.
- Meanwhile, in a medium bowl, combine the remaining oil mixture and the tomato; toss gently to coat. Cut grilled mushroom and pepper into bite-size strips. Add mushroom and pepper strips to tomato mixture; toss gently to combine.
- Open pita halves to create pockets. Line pita pockets with spinach and basil. Fill pita pockets with grilled vegetable mixture. Sprinkle with cheese. Serve immediately.
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- Preheat oven to 400 degrees F. Place vegetables on a large baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper and toss well. Roast for 20 minutes, stirring occasionally.
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