MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
MEDITERRANEAN PITAS WITH MUFFALETTA RELISH
These are delicious, healthy pita sandwiches chock-full of veggies, hummus, and a olive relish reminiscent of the famous New Orleans muffaletta sandwich. The recipe was credited to Julie DeMatteo when it was printed in Vegetarian Times. This is great for boxed lunches. Just pack pita halves and fillings separately. Combine when ready to eat.
Provided by Cinnamon Turtle
Categories Lunch/Snacks
Time 30m
Yield 8 Sandwiches, 8 serving(s)
Number Of Ingredients 15
Steps:
- To make Relish: Combine all ingredients, including reserved marinade, in medium bowl.
- To Make Hummus: Blend all ingredients and 2 tbs. water in blender until smooth.
- To assemble pitas: Spread 3 tbs. hummus into each pita half, sprinkle on 1 tbs. wheat germ if desired. Top with relish, dividing evenly among pitas. Serve immediately.
Nutrition Facts : Calories 229, Fat 7.4, SaturatedFat 1, Sodium 698.2, Carbohydrate 34.7, Fiber 5.9, Sugar 1.4, Protein 7.1
MEDITERRANEAN PITA PIZZAS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
- 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
- 3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm.
MUFFULETTA RELISH
Steps:
- Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.
CRUDITES WITH MEDITERRANEAN RELISH
Categories Olive Onion Tomato Vegetable Appetizer Vegetarian Low/No Sugar Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
- Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.
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