Grilled Vegetable Pita

Grilled Vegetable Pita
Grilled Vegetable Pita

Get ready to fire up the grill and make yourself a veggie feast! In this recipe we take a colorful array of vegetables and char them on the grill for a light lunch, a bit of crunch, and a lot of smoke. Lay your vegetables out in front of you and prep them all at once, since this dish will cook fairly quickly. Wash and slice the vegetables, coat them with oil, and toss them all with about a half-teaspoon of salt. If you have a grill basket, you can cut the cabbage into fairly small ribbons. If you don't, leave it in grillable chunks and slice it after it's been cooked. It will still have grilled bits and lots of smoky flavor.

Choose any color bell pepper that you like. Green will have a more grassy flavor, red will be the sweetest choice, and orange and yellow peppers will be a bit less sweet and a touch more earthy. And we encourage you to use whatever vegetables you prefer. If you don't know what to do with the eggplant in your fridge, throw that on there. If you're not a fan of mushrooms but love a tart grilled onion, use that instead, or get crazy with some broccoli or cauliflower. Use what you have, and eat what you like. 

We couldn't help ourselves and made a Garden Cream Cheese Sandwich Spread, but feel free to use store-bought too if you don't have the time or inclination to make this yourself. Tuck all of this into a hearty whole-wheat pita and enjoy a delicious, filling, feel-good meal.


 Print Recipe

Prep Time: 20 min.
Servings: 2
  • Non-stick cooking spray
  • 1 small zucchini, cut lengthwise into 4 slices
  • 1 bell pepper, cut into fourths
  • 1 cup red cabbage, sliced
  • 5 large mushrooms, sliced
  • 1 Tablespoon canola oil
  • 3/4 teaspoon Fine Sea Salt, divided
  • 1/4 teaspoon Pennsylvania Pepper
  • 1 teaspoon Dried Basil
  • 2 whole wheat pitas
  • 2 Tablespoons Garden Cream Cheese Sandwich Spread
  • 1 medium tomato, sliced 1/4 inch thick
  • 1/4 cup broccoli sprouts or alfalfa sprouts
  1. Heat grill to medium-high. Lightly spray grill rack with cooking spray.
  2. Toss zucchini, bell pepper, red cabbage, and mushrooms with 1/2 teaspoon salt and the canola oil.
  3. Place zucchini and pepper on grill and cook 3-4 minutes on each side. Add mushrooms and red cabbage and cook for 1-2 minutes.
  4. In a small bowl, make your seasoning mixture by combining remaining 1/4 teaspoon salt if desired, Dried Basil, and Pennsylvania Pepper
  5. Remove vegetables from grill and sprinkle with seasoning mix.
  6. Spread Garden Cream Cheese Sandwich Spread on both pitas.
  7. Slice grilled vegetables if necessary. Layer zucchini, peppers, mushrooms, red cabbage, and fresh tomatoes and sprouts on pitas and serve.