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Grilled vegetable pitas with pesto

These sandwiches are a great way to jazz up your summer barbecues. They're perfect for family gatherings or parties because you don't need utensils to eat them.

Ingredients

Sandwiches

1 eggplant, sliced thin lengthwise 
8 tomatoes, cut in half lengthwise  
1 red bell pepper, cut into large pieces, seeds removed  
1 green bell pepper, cut into large pieces, seeds removed  
2 tablespoons olive oil 
salt and freshly ground black pepper, to taste*  
1/4 cup pesto (See ingredients and directions below.) 
4 small rounds of pita bread, cut into equal halves

Feel free to add any other fresh vegetables such as zucchini or red onions.*

Pesto

1 cup fresh basil, leaves picked
1 tablespoon pine nuts, lightly toasted
1 tablespoon garlic, peeled and chopped
1/4 cup extra virgin olive oil
1/4 tsp salt, optional*

Directions

Sandwiches

1. Prepare the grill or heat a nonstick grill pan over high heat. Brush the eggplant, tomatoes, red pepper, and green pepper lightly with oil. Season with the salt and pepper, to taste.* 
2. Grill the vegetables on both sides until cooked through, about 10 minutes total.
3. Remove vegetables from grill and lightly brush them with the pesto while they are still warm.
4. Carefully warm the pita halves on the grill. Fill each pita half with a portion of eggplant, red pepper, green pepper, and top with 2 tomato halves.
5. Serve right away while vegetables are still warm.

Pesto

1. In food processor or blender, combine basil, pine nuts and garlic. Puree ingredients.
2. With the food processor or blender running, gradually add the oil until the mixture forms a smooth paste.
3. Adjust seasoning if desired.* Refrigerate any left over pesto.

*Option not included in nutrition facts.

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Recipes

First published: 08/01/1999
Last updated: 07/30/2009

Reviewed by: Allina Patient Education