Grilled Veggie and Halloumi Pita Pockets

• 1 pint cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, cut into wedges
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 ounces halloumi cheese, cubed
• 4 whole wheat pita breads
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 Toss cherry tomatoes, zucchini, red bell pepper, and red onion with olive oil, oregano, salt, and pepper.
3. 3 Grill vegetables for 8-10 minutes, turning occasionally, until tender and marked.
4. 4 Grill halloumi cubes for 2-3 minutes per side until golden brown.
5. 5 Warm pita breads on the grill for about 30 seconds per side.
6. 6 Stuff each pita with grilled vegetables and halloumi.
7. 7 Garnish with chopped parsley before serving.

Equipment

• Grill or grill pan
• Tongs

Variations

• Add a sprinkle of feta cheese for extra tang.
• Substitute halloumi with grilled chicken for a non-vegetarian option.

Substitutions

• If halloumi is unavailable, use firm tofu or another grill-friendly cheese.

Pairings

• Greek salad
• Tzatziki sauce
• Warm pita bread

Nutrition

Tips

• For extra flavor, brush pita pockets with a drizzle of olive oil before filling.
• If grilling isn't an option, use a stovetop grill pan.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet to maintain pita texture.

Freezing: Does not freeze well due to the texture of the pita and halloumi.

Serving Suggestions

• Serve with a refreshing cucumber yogurt sauce.
• Pair with a Greek salad for a complete meal.

FAQ