Mediterranean Grilled Veggie Pockets


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For something new and unique this year, forget the usual fat- and calorie-laden burgers and hot dogs. Grill up some fresh veggies coated with a variety of health-benefiting Mediterranean spices. Serve these veggies tucked in a pita and topped with a cool, creamy yogurt sauce for the perfect party sandwich. The great flavor and health benefits of these sandwiches will make your grilling a healthy success.

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  • 1/2 C. fat-free plain yogurt
  • 2 Tbs. prepared hummus
  • Canola oil spray
  • 1 large red onion, cut in 1-inch slices
  • 1 medium red bell pepper, seeded and cut in 1-inch strips
  • 1 Japanese eggplant, cut diagonally in 1-inch slices
  • 8 cherry tomatoes
  • 1 large garlic clove, minced
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. hot red pepper flakes
  • 2 Tbs. extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 pocket-style whole-wheat pita breads

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Prepare the sauce by whisking together the yogurt, hummus and oregano in a small bowl. Season it to taste with salt and pepper and set it aside. Coat a grill or a ridged grill-pan with cooking spray. Heat it until very hot. Put the vegetables on skewers, one type of vegetable per skewer. In a bowl whisk together the garlic, coriander, cumin, cinnamon, pepper flakes and oil for the marinade. Add the salt and pepper to taste. Pour the marinade into a flat pan or plate big enough to hold the skewered vegetables. Place the skewers in the pan, turning to coat all sides of the vegetables, using a pastry brush, if desired. Grill the vegetables, turning occasionally, until tender. Check frequently. Tomatoes will cook the fastest; the other vegetables will take varying amounts of time. Remove each skewer when it is done. Slide the vegetables off the skewers and into a bowl. Cover the bowl with plastic wrap for 10 minutes, so the vegetables can release their juices and soften. Meanwhile, heat the pita bread, either on the grill for 1 minute or in the microwave for 15 seconds, until warm and soft. Tuck one-fourth of the vegetables into the pocket of each pita. Top it with a quarter of the yogurt sauce and serve.

Yield: 4 servings

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