Warm, fluffy pita stuffed with grilled zucchini, eggplant, bell peppers, and crisp lettuce, all drizzled in a rich, creamy garlic tahini dressing—this is Mediterranean street food bliss in every bite. Light, flavorful, and entirely plant-based, these pita pockets are perfect for a quick lunch, casual dinner, or healthy picnic treat.
Why You’ll Love This Recipe
These grilled veggie pita pockets bring together smoky vegetables and a bold garlic tahini sauce for a fresh, vibrant dish. Whether you’re following a vegetarian diet or simply craving something wholesome and satisfying, this recipe checks all the boxes. It’s quick to make, easy to customize, and full of nutrient-dense ingredients. Plus, it’s a perfect make-ahead meal that holds up beautifully when packed for on-the-go lunches.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 whole wheat pita breads, halved
- 1 small zucchini, sliced
- 1 small eggplant, cubed
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded romaine lettuce
Garlic Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons water (more if needed for consistency)
- Salt, to taste
- 1 tablespoon chopped parsley (optional garnish)
Directions
- Preheat a grill or grill pan over medium heat.
- In a bowl, toss zucchini, eggplant, and red bell pepper with olive oil, oregano, salt, and pepper.
- Grill vegetables for 3–5 minutes per side, until charred and tender.
- In a small bowl, whisk together tahini, lemon juice, garlic, water, and salt until smooth. Adjust water for desired consistency.
- Warm pita halves slightly and gently open each pocket.
- Fill pitas with grilled vegetables and shredded romaine lettuce.
- Drizzle with garlic tahini sauce. Garnish with chopped parsley, if desired.
- Serve immediately.
Servings and timing
Servings: 2–3 servings (4 pita pockets total)
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 25 minutes
Variations
- Add protein: Include grilled chickpeas, falafel, or tofu for a protein boost.
- Make it spicy: Add harissa paste or red chili flakes to the tahini sauce for heat.
- Try different vegetables: Mushrooms, asparagus, or cherry tomatoes work beautifully here.
- Low-carb option: Serve the grilled vegetables and sauce in lettuce wraps instead of pita.
- Vegan cheese: Sprinkle with dairy-free feta for added flavor and creaminess.
Storage/Reheating
Store the grilled vegetables and tahini sauce separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the vegetables in a skillet or microwave until hot. Pitas can be lightly toasted before filling. Assemble the pita pockets just before serving to maintain the best texture and freshness.
FAQs
What can I use instead of tahini in the sauce?
You can substitute tahini with unsweetened almond butter or sunflower seed butter for a different flavor profile.
Can I grill the vegetables in advance?
Yes, grilled vegetables can be made ahead and stored in the fridge for up to 3 days.
How do I keep pita pockets from tearing?
Warm them slightly before filling and handle gently to avoid tears.
Can I use store-bought tahini sauce?
Absolutely. Store-bought versions work well in a pinch, though homemade offers the freshest taste.
Is this recipe gluten-free?
Use certified gluten-free pita bread to make the recipe gluten-free.
Can I use other greens instead of romaine?
Yes, spinach, arugula, or mixed greens make great alternatives.
What’s a good side dish with these pita pockets?
Serve with tabbouleh, hummus, or a cucumber yogurt salad for a complete meal.
How can I make the tahini sauce more garlicky?
Add an extra clove of garlic or let the minced garlic sit in lemon juice for 10 minutes before mixing.
Can I use a stovetop instead of a grill?
Yes, a stovetop grill pan or even a skillet works fine for cooking the vegetables.
Are these suitable for meal prep?
Definitely. Prepare the components ahead and assemble fresh for best results.
Conclusion
Grilled Veggie Pita Pockets with Garlic Tahini Sauce offer a fresh, satisfying, and nutrient-packed meal that comes together quickly and effortlessly. With smoky grilled vegetables, crisp greens, and a tangy garlic tahini dressing, this recipe is a healthy indulgence you’ll return to again and again. Perfect for weeknight dinners, meal prep, or a vibrant lunch option, these pita pockets will become a staple in your rotation.
Print
Grilled Veggie Pita Pockets with Garlic Tahini Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Description
Warm, fluffy pita stuffed with grilled zucchini, eggplant, bell peppers, and crisp lettuce, all drizzled in a rich, creamy garlic tahini dressing—this is Mediterranean street food bliss in every bite.
Ingredients
- 2 whole wheat pita breads, halved
- 1 small zucchini, sliced
- 1 small eggplant, cubed
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded romaine lettuce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons water (more if needed for consistency)
- Salt, to taste
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- Preheat a grill or grill pan over medium heat.
- In a bowl, toss zucchini, eggplant, and bell pepper with olive oil, oregano, salt, and pepper.
- Grill the vegetables for 3–5 minutes per side, or until nicely charred and tender.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Add more water for a thinner consistency if desired.
- Warm pita halves slightly, then gently open pockets.
- Fill each pita with grilled vegetables, shredded lettuce, and drizzle generously with garlic tahini sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- You can add other grilled veggies like mushrooms or onions.
- To make it spicier, add a pinch of cayenne to the tahini sauce.
- Pita can be replaced with flatbread or lavash if desired.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
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