Name: Grilled Tofu and Vegetable Pita Pockets
Yield: Makes 2 Servings
Ingredients: 1/2 cup bottled Italian dressing; 3 tablespoons finely chopped fresh mint; 4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels; 2 medium-size green bell peppers, quartered lengthwise, seeded; 8 green onions, all but 3 inches of green tops trimmed; 2 7-inch-diameter pita breads, cut in half crosswise; 1/2 cup crumbled feta cheese (about 2 ounces)

Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes.

Recipe information

Yield
Makes 2 Servings

Ingredients

1/2 cup bottled Italian dressing

3 tablespoons finely chopped fresh mint

4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels

2 medium-size green bell peppers, quartered lengthwise, seeded

8 green onions, all but 3 inches of green tops trimmed

2 7-inch-diameter pita breads, cut in half crosswise

1/2 cup crumbled feta cheese (about 2 ounces)

Preparation

Step 1
Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
Step 2
Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
Step 3
Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.

TagsSandwich Mediterranean Mint Herbs & Spices Tofu Bell Pepper Vegetable Scallion Onion Root Vegetable Feta Cheese Dairy Main Dinner Vegetarian Quick Easy Weeknight Meals 30 Minutes or Less Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes