Grilled Veggie & Feta Cheese Pita with Intermountain Healthcare

By Intermountain Healthcare | Posted - Sep. 19, 2019 at 9:51 a.m.



Yield: 5 ServingsIngredients:

  • ¾ cup Low fat Plain Yogurt
  • 1¼ tbsp. Lemon Juice
  • ¼ tsp. Ground Paprika
  • ¼ tsp. Ground Cumin
  • 2½ each Fresh Portabella Mushroom, Washed
  • 1¼ cup Fresh zucchini, Sliced Lengthwise
  • ½ each Red Onion, Sliced into Thick Equal Slices
  • 1 each Fresh Red Bell Pepper, Sliced into Thick Slices
  • 3¾ tbsp. Balsamic Vinegar
  • 1¼ tbsp. Olive Oil
  • 1 tsp. Lemon Pepper
  • 5 each 6” Pita Bread
  • 1½ tbsp. Feta Cheese, Crumbled
Preparations:1. In a bowl, combine the yogurt, lemon juice, paprika and cumin together; refrigerate.
  1. Preheat grill to medium heat.
  2. Brush mushrooms, zucchini, onions and bell pepper with vinegar and oil; season with lemon pepper.
  3. Grill Vegetables for 8-12 minutes or until tender; turning once halfway through cooking.
  4. Set vegetables aside to slightly cool; roughly chop.
  5. Drizzle 2 tbsps. of lemon yogurt sauce on each pita; stuff the pitas equally with the grilled vegetables.
Plate assembly:Top each pita equally with feta cheese; fold.

260 Calories/ 640mg Sodium/ 29% Calories from Fat

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