Chargrilled Vegetable and Pita Salad With Feta and

Name: Chargrilled Vegetable and Pita Salad With Feta and Dukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 inches fat-free whole wheat pita bread; 2 large zucchini, trimmed and cut into 1/4 inch thick slices; 2 red bell peppers, halved, deseeded and cut into 2cm thick slices; 16 ounces eggplants, trimmed, quartered lengthways; ¼ cup olive oil; 1 tablespoon lemon juice; ½ teaspoon honey; ½ cup fresh parsley; ½ cup fresh mint leaves, torn; 1 tablespoon dukkah (or to taste); 3 ounces feta, crumbled

Servings: persons

12 inches fat-free whole wheat pita bread
2 large zucchini, trimmed and cut into 1/4 inch thick slices
2 red bell peppers, halved, deseeded and cut into 2cm thick slices
16 ounces eggplants, trimmed, quartered lengthways
¼ cup olive oil
1 tablespoon lemon juice
½ teaspoon honey
½ cup fresh parsley
½ cup fresh mint leaves, torn
1 tablespoon dukkah (or to taste)
3 ounces feta, crumbled

1
Preheat oven to 200 C or (390 degrees?
2
).
3
Place the pita bread on a large baking tray.
4
Bake for 10 minutes or until crisp.
5
Set aside to cool.
6
Break into small pieces.
7
Meanwhile, preheat a large chargrill on high.
8
Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.
9
Season with salt and pepper.
10
Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.
11
Repeat, in 2 more batches with the remaining mixture.
12
Whisk together the lemon juice, honey and remaining oil in a large bowl.
13
Add the zucchini mixture, parsley and mint and toss to combine.
14
Divide the salad among serving bowls,.
15
Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 inches fat-free whole wheat pita bread, 2 large zucchini, trimmed and cut into 1/4 inch thick slices, 2 red bell peppers, halved, deseeded and cut into 2cm thick slices, 16 ounces eggplants, trimmed, quartered lengthways, and more.

Yes, Chargrilled Vegetable and Pita Salad With Feta and Dukkah falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chargrilled Vegetable and Pita Salad With Feta and Dukkah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions