Cancer Institute A national cancer institute
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Mediterranean Grilled Veggie Pockets

Serves: 4
Serving Size:  

202 calories, 8g fat (1g saturated fat), 29g carbs, 6g protein, 5g fiber, 196mg sodium


cup fat-free plain yogurt

8 cherry tomatoes
2 Tbsp prepared hummus 1 large garlic clove, minced
tsp dried oregano 1 tsp ground coriander
1 tsp ground cumin Canola oil spray
1 large red onion, cut in 1-inch slices                                         tsp ground cinnamon
1 medium red bell pepper, seeded and cut in 1-inch slices tsp hot red pepper flakes (optional)
1 Japanese eggplant, cut diagonally in 1-inch slices 2 Tbsp extra virgin olive oil
4 pocket-style whole wheat pitas Salt and pepper to taste

Cooking Instructions:

1. Prepare the sauce by whisking together the yogurt, hummus and oregano in a small bowl.  Season it to taste with salt and pepper and set aside.
2. Coat a grill with cooking spray.  Heat it until very hot.
3. Put the vegetables on skewers, one type of vegetable per skewer.
4. In a bowl, whisk together the garlic, coriander, cumin, cinnamon, pepper flakes and oil for the marinade.  Add the salt and pepper to taste.  Pour the marinade into a flat pan or plate big enough to hold the skewered vegetables.  Place the skewers in the pan, turning to coat all sides of the vegetables, using a pastry brush, if desired.
5. Grill the vegetables, turning occasionally, until tender.  Check frequently.  Tomatoes will cook the fastest; the other vegetables will take varying amounts of time.  Remove each skewer when it is done.  Slide the vegetables off the skewer and into a bowl.  Cover the bowl with plastic wrap for 10 minutes, so the vegetables can release their juices and soften.  Meanwhile, heat the pita bread, either on the grill for 1 minute or in the microwave for 15 seconds, until warm and soft.
6. Tuck of the vegetables into the pocket of each pita.  Top it with a quarter of the yogurt sauce and serve

Recipe from: AICR's New American Plate Cookbook, 2005

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