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

Units Scale

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)

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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