Pita Bread With Chorizo Vegetables And Feta Recipes

Steps:

• Heat the oil in a large frying pan and add chopped chorizos. Sauté for 5-10 minutes, until sausages pieces are done.
• Chop the veggies while the chorizo is cooking.
• Remove chorizos and set aside, and drain off all but one tablespoon of oil.
• Reheat the oil and add chopped onions, bell peppers, oregano and garlic, and sauté for 5 minutes, until softened.
• Add lemon or lime juice, tinned tomatoes and water, and cook for 10 minutes. Here is your chance to get the garnishes ready. These are the feta cheese, sour cream, lettuce, olives and avocado, and any other items you like.
• After the 10 minutes, return the cooked chorizos to the pan and let everything heat through for another 2 to 3 minutes.
• While the mixture reheats, microwave (or oven heat) the pitas (or alternative bread choices) according to package directions-usually about 1 minute in the microwave for the whole pack.
• Set everything out on the table and let people assemble their own serving.

Steps:

• Preheat oven to 200 C or (390 degrees?).
• Place the pita bread on a large baking tray.
• Bake for 10 minutes or until crisp.
• Set aside to cool.
• Break into small pieces.
• Meanwhile, preheat a large chargrill on high.
• Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.
• Season with salt and pepper.
• Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.
• Repeat, in 2 more batches with the remaining mixture.
• Whisk together the lemon juice, honey and remaining oil in a large bowl.
• Add the zucchini mixture, parsley and mint and toss to combine.
• Divide the salad among serving bowls,.
• Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.

Steps:

• Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
• Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
• Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.

Steps:

• Preheat oven to 350 degrees.
• Place breads on baking sheet - ungreased.
• Sprinkle cheese on each pita and add Italian seasoning to each.
• Top with rest of ingredients divided equally on the four breads.
• Drizzle 1/4 teaspoon (olive oil) on each pita.
• Bake in oven for 10-12 minutes.
• Cut in half and let rest for 4 minutes before serving.