Stuffed Grilled Vegetable Pita sandwitch

Dave Smith

By
@DaveSSmith1

Cook's Notes: Herb oil can be made with any type of herb and can be made ahead of time.

Do not season vegetables until the end; the salt will dry them out.

Your favorite lettuce can be used for garnish.

Pitas are easier to slice open after toasting.


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Ingredients

1 Tbsp
rosemary,fresh
1 pinch
kosher salt
1 pinch
black pepper, butcher
1/2 c
olive oil
1
eggplant, zebra
1
zucchini,
1
yellow squash
1
red onion
2
portobello mushrooms
4
whole wheat pitas
4 Tbsp
red leaf lettuce

Directions Step-By-Step

1
1. Make herb oil by mixing rosemary, salt, pepper and extra-virgin olive oil; set
aside.
2. Warm Cast Iron Grill on Max/Sear.
3. Place two pitas on grill and heat for 2 minutes on each side.
4. Repeat with remaining pitas and set aside to keep warm.
5. Dip vegetables into herb oil, making sure to remove excess oils, and lay out on
grill.
6. Transfer pita pockets to dish; pry open each half and cover to keep warm.
7. Continue grilling vegetables on Max/Sear for about 2 minutes on each side, until
heated through.
8. Once all vegetables are cooked, remove from grill and layer in pita pockets,
working quickly.
9. Garnish with red leaf lettuce.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy