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whole wheat pita bread zucchini red bell peppers eggplants olive oil lemon juice honey parsley mint Feta
Viewed: 33 - Published at: 3 years agoIngredients
- 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
- 14 cup olive oil
- 1 tablespoon lemon juice
- 12 teaspoon honey
- 12 cup fresh parsley
- 12 cup fresh mint leaves, torn
- 1 tablespoon dukkah (or to taste)
- 3 ounces feta, crumbled
Method
- Preheat oven to 200 C or (390 degrees?
- ).
- Place the pita bread on a large baking tray.
- Bake for 10 minutes or until crisp.
- Set aside to cool.
- Break into small pieces.
- Meanwhile, preheat a large chargrill on high.
- Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.
- Season with salt and pepper.
- Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.
- Repeat, in 2 more batches with the remaining mixture.
- Whisk together the lemon juice, honey and remaining oil in a large bowl.
- Add the zucchini mixture, parsley and mint and toss to combine.
- Divide the salad among serving bowls,.
- Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.
