Name: Grilled Vegetable Pita
Yield: 6-8
Ingredients: 1 tablespoon fresh rosemary, chopped; Pinch kosher salt; Pinch butcher black pepper; ¼ cup olive oil; 1 zebra eggplant, sliced on long bias; 1 zucchini, sliced on long bias; 1 yellow squash, sliced on long bias; 1 red onion, sliced in ½-inch discs; 2 large portobello mushrooms, gills removed; 4 pieces pita bread; Red leaf lettuce for garnish

Grilled Vegetable Pita

Rated 5.0 stars by 1 users

Servings

6-8 servings

Author:

NuWave

Ingredients

1 tablespoon fresh rosemary, chopped
Pinch kosher salt
Pinch butcher black pepper
¼ cup olive oil
1 zebra eggplant, sliced on long bias
1 zucchini, sliced on long bias
1 yellow squash, sliced on long bias
1 red onion, sliced in ½-inch discs
2 large portobello mushrooms, gills removed
4 pieces pita bread
Red leaf lettuce for garnish

Directions

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

Recipe Note

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.

Previous article Air Roasted Chicken