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Pita Sandwich with Grilled Zucchini and Red Pepper Hummus

Serves: Makes 4 servings

Ingredients:

  • 2 medium green zucchini, as straight as possible
  • 2 medium yellow zucchini, as straight as possible
  • 2 tablespoons extra virgin olive oil, or more if needed
  • Kosher or sea salt
  • 4 red onion slices, about 12 inch thick
  • 4 pita breads, halved
  • 1 cup Red Pepper Hummus
  • 8 to 12 thin tomato slices
  • 12 cup fresh cilantro leaves

Procedures:

  1. Prepare a moderate charcoal fire or preheat a gas grill to medium (375°F).


  2. Trim the ends of the zucchini. Slice each one lengthwise about 3/16 inch thick. Brush the slices with olive oil on both sides, then season with salt. From opposing directions, insert 2 toothpicks horizontally into each red onion slice; the toothpicks will hold the onion layers together on the grill. Brush the onion slices with olive oil on both sides, then season with salt.


  3. Grill the zucchini and onion slices directly over the coals or gas flame, turning once, until they are nicely marked by the grill and just tender, about 3 minutes per side for the zucchini, a little longer for the onions. Remove the toothpicks from the onions. Cut the zucchini slices in half crosswise.


  4. Wrap the pita in aluminum foil and warm the package on the grill or in a moderate oven until the bread is hot.


  5. To assemble the sandwiches, spread the interior of each pita half with the hummus, using about 2 tablespoons per half. Tuck some zucchini, red onion, tomato, and cilantro leaves into each pita half, dividing them evenly. Serve immediately.

by Sur La Table & Andrews McMeel Publishing

 
 
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