Vegetable Stuffed Pitas Recipes

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

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.

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.

Steps:

• 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.