This light, flavorful, and satisfying pita recipe is perfect for warm days when you want something quick, fresh, and vibrant. Grilled vegetables, creamy hummus, and warm pita pockets come together for a wholesome meal that’s both simple and delicious.
Why You’ll Love This Recipe
It’s a fast and easy 30-minute meal when using store-bought pitas and hummus.
Packed with nutritious vegetables and plant-based ingredients.
Perfect for summer grilling but easily adaptable for indoor cooking.
Customizable with your favorite veggies and hummus flavors.
Ideal for lunches, light dinners, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 zucchini, chopped into large chunks
1 yellow squash, chopped into large chunks
2 tomatoes, cut into large chunks
1/2 small yellow onion, cut into large chunks
1/2 pound baby bella mushrooms, whole or halved
1/8 cup balsamic vinegar or balsamic glaze
1/2 cup olive oil, divided
1/3 cup grated parmesan cheese, divided
Salt, to taste
Pepper, to taste
3 pita pockets
3/4 to 1 cup hummus (plain or flavored)
Directions
Chop all vegetables into large chunks to prevent slipping through the skewers.
In separate bowls or bags, marinate the zucchini, squash, tomatoes, and onion with olive oil, parmesan, salt, and pepper.
Marinate the mushrooms separately in balsamic vinegar or glaze.
Preheat the grill to 350°F.
Skewer vegetables, keeping similar types together for even cooking.
Grill vegetables until softened and lightly charred on the edges. Remove from skewers and set aside.
Split the pitas in half, wrap them in a slightly damp paper towel, and microwave for 30 seconds to 1 minute until warm.
Spread hummus inside each warm pita pocket.
Fill with grilled vegetables and serve immediately.
Servings and timing
Servings: 3 pita pockets (3 servings)
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: About 30 minutes
Variations
Use flavored hummus such as roasted red pepper, garlic, or lemon herb.
Add grilled eggplant or bell peppers for even more flavor.
Drizzle with tahini or a yogurt-based dressing for added creaminess.
Add fresh herbs like parsley or basil for a bright finish.
For extra protein, add grilled chicken, chickpeas, or falafel.
Storage/Reheating
Grilled veggies: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Pitas: Best eaten fresh but can be stored at room temperature for 2–3 days. Reheat wrapped in a damp paper towel.
Hummus: Keep refrigerated and use within 5–7 days after opening.
Assemble pitas only when ready to eat to prevent them from becoming soggy.
FAQs
How do I keep the vegetables from falling off the skewers?
Cut them into larger chunks and skewer similar vegetables together so they cook evenly.
Can I make this recipe without a grill?
Yes, you can roast the vegetables in the oven at 425°F or cook them in a grill pan on the stove.
What kind of hummus works best?
Any kind—plain, roasted garlic, red pepper, or lemon hummus all pair well with grilled veggies.
Can I make this recipe vegan?
Yes, simply omit the parmesan cheese.
Are these pitas good for meal prep?
Yes. Store the grilled veggies and hummus separately and assemble when ready to eat.
Can I use whole wheat pitas?
Absolutely. Whole wheat pitas add extra fiber and flavor.
Can I add other vegetables?
Yes, bell peppers, eggplant, and asparagus grill beautifully.
How do I prevent the pitas from tearing?
Warm them before filling—this makes them more flexible.
Can I make the vegetables spicy?
Add chili flakes, cayenne, or a spicy marinade to the vegetables before grilling.
What can I serve with these pitas?
A side salad, tabbouleh, couscous, or grilled corn all pair perfectly.
Conclusion
These grilled veggie and hummus pitas are fresh, wholesome, and incredibly simple to prepare. Whether you’re looking for a quick weeknight meal or a flavorful summer dish, this recipe offers a satisfying balance of smoky vegetables, creamy hummus, and warm pita. Enjoy them as-is or customize to suit your taste for a meal that’s both nourishing and delicious.
Warm pita pockets filled with smoky grilled vegetables and creamy hummus, making for a quick, fresh, and nourishing meal ideal for summer grilling or easy weeknight dinners.
Ingredients
1 zucchini, chopped into large chunks
1 yellow squash, chopped into large chunks
2 tomatoes, cut into large chunks
1/2 small yellow onion, cut into large chunks
1/2 pound baby bella mushrooms, whole or halved
1/8 cup balsamic vinegar or balsamic glaze
1/2 cup olive oil, divided
1/3 cup grated parmesan cheese, divided
Salt, to taste
Pepper, to taste
3 pita pockets
3/4 to 1 cup hummus (plain or flavored)
Instructions
Chop all vegetables into large chunks to prevent slipping through the skewers.
In separate bowls or bags, marinate the zucchini, squash, tomatoes, and onion with olive oil, parmesan, salt, and pepper.
Marinate the mushrooms separately in balsamic vinegar or glaze.
Preheat the grill to 350°F (175°C).
Skewer vegetables, keeping similar types together for even cooking.
Grill vegetables until softened and lightly charred on the edges. Remove from skewers and set aside.
Split the pitas in half, wrap them in a slightly damp paper towel, and microwave for 30 seconds to 1 minute until warm.
Spread hummus inside each warm pita pocket.
Fill with grilled vegetables and serve immediately.
Notes
Use flavored hummus like garlic, red pepper, or lemon herb for added variety.
Omit parmesan cheese for a vegan option.
To prevent tearing, always warm the pita before filling.
Roast veggies in the oven if grilling is not an option.
Only assemble pitas just before serving to avoid sogginess.
