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Grilled Veggie & Goat Cheese Pita With Watermelon Greek Salad
Yield: 5 Servings
Ingredients:
Grilled Veggie & Goat Cheese Pita
2/3 Cup Low fat Plain Yogurt
1-1/4 tbsp. Lemon Juice
1/8 tsp. Ground Paprika
1/8 tsp. Ground Cumin
2-1/2 each Fresh Portabella Mushroom, Washed
1-1/4 cup Fresh zucchini, Sliced Lengthwise
½ each Red Onion, Sliced into Thick Equal Slices
1 each Fresh Red Bell Pepper, Sliced into Thick Slices
3-3/4 tbsp. Balsamic Vinegar
1-1/4 tbsp. Olive Oil
1-1/4 tsp. Lemon Pepper
5 each 6" Pita Bread
1-2/3 tbsp. Feta Cheese, Crumbled
Watermelon Greek Salad
5 cups Seedless Watermelon, Peeled, Cubed
¼ cup Fresh Red Onion, Slivered
2-1/2 tsp. Sliced Black Olives, Canned, Drained
1-2/3 tbsp. Fresh Mint, Chopped
2-1/2 tsp. Lime Juice
1-1/4 tsp. Olive Oil
1-1/4 tbsp. Balsamic Vinegar
1-2/3 tbsp. Feta Cheese, Crumbled
5 each Fresh Mint Sprigs
Preparations:
Grilled Veggie & Goat Cheese Pita
1. In a bowl, combine the yogurt, lemon juice, paprika and cumin together; refrigerate.
2. Preheat grill to medium heat.
3. Brush mushrooms, zucchini, onions and bell pepper with vinegar and oil; season with lemon pepper.
4. Grill Vegetables for 8-12 minutes or until tender; turning once halfway through cooking.
5. Set vegetables aside to slightly cool; roughly chop.
6. Drizzle 2 tbsps. of the lemon yogurt sauce on each pita; stuff the pitas equally with the grilled vegetables.
7. Top each pita equally with feta cheese and fold.
Watermelon Greek Salad
1. In a bowl, combine the watermelon, red onion, olives and fresh mint.
2. In a separate bowl; whisk together the lime juice, olive oil and balsamic vinegar.
3. Pour vinaigrette over melon mixture, lightly toss, top with feta cheese; chill.
Plate assembly:
Drizzle 2 tbsp. of the lemon yogurt sauce on each pita; stuff the pita's equally with the grilled vegetables.
Top equally with feta cheese; fold. Serve 1 cup of Watermelon Greek Salad per serving; garnish with fresh mint.
