Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
