Mediterranean Grilled Veggie Pockets
| Serves: | 4 |
| Serving Size: |
202 calories, 8g fat (1g saturated fat), 29g carbs, 6g protein, 5g fiber, 196mg sodium |
Ingredients:
|
½ cup fat-free plain yogurt |
8 cherry tomatoes |
| 2 Tbsp prepared hummus | 1 large garlic clove, minced |
| ½ tsp dried oregano | 1 tsp ground coriander |
| 1 tsp ground cumin | Canola oil spray |
| 1 large red onion, cut in 1-inch slices | ½ tsp ground cinnamon |
| 1 medium red bell pepper, seeded and cut in 1-inch slices | ¼ 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 ¼ 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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