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Grilled Veggie Pita Pockets with Creamy Garlic Sauce

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Warm whole wheat pita pockets are filled with smoky grilled vegetables, crisp lettuce, and drizzled with a creamy homemade garlic sauce. A fresh, Mediterranean-inspired vegetarian meal full of flavor and texture.

Ingredients

Scale
  • 2 whole wheat pita pockets
  • 1 zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 1 small eggplant, cubed
  • 1 cup romaine lettuce, shredded
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup Greek yogurt or dairy-free alternative
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1 garlic clove, finely minced
  • 1 tablespoon chopped fresh parsley
  • Salt to taste

Instructions

  1. Preheat a grill pan or outdoor grill over medium-high heat.
  2. In a large bowl, toss zucchini, bell pepper, and eggplant with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Grill the vegetables for 8–10 minutes, turning occasionally, until tender and slightly charred.
  4. In a small bowl, whisk together Greek yogurt, lemon juice, tahini, garlic, parsley, and salt until smooth. Adjust seasoning to taste.
  5. Warm pita pockets briefly in a skillet or toaster.
  6. Slice each pita in half and gently open the pockets.
  7. Layer in grilled vegetables, followed by shredded lettuce.
  8. Drizzle generously with garlic sauce and garnish with extra parsley if desired.
  9. Serve immediately while warm, with extra sauce on the side.

Notes

  • Use dairy-free yogurt for a vegan version.
  • Substitute any grilled vegetables of choice.
  • For extra protein, add grilled chickpeas or tofu.

Nutrition

Keywords: grilled veggie pita, garlic sauce, vegetarian lunch, Mediterranean pita pockets

Find it online: https://foodiecara.com/grilled-veggie-pita-pockets-with-creamy-garlic-sauce/