Grilled Vegetable Pita Pocket
Source: Paramount Citrus
Ingredients
juice from 1 Paramount Citrus lemon
2 medium eggplants, cut crosswise into 1/4-inch-thick slices
1 green bell pepper, sliced
2 zucchinis, cut crosswise into 1/4-inch-thick slices
2 portobello mushrooms, sliced
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons mayonnaise
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
4 pita bread
1 cup feta cheese, crumbled
Directions
• Juice a lemon with a citrus reamer or juicer.
• In a large bowl, season vegetables and mushrooms with olive oil, salt and pepper.
• Grill on a preheated grill or grill pan for a few minutes or until tender.
• In a small bowl, whisk together fresh lemon juice, mayonnaise, parsley and garlic.
• Spread mixture inside of each pita.
• Divide grilled vegetables and feta cheese evenly between each pita and serve.
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Appetizer Vegetable Pita Pocket
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