Vegetables on the Grill: Kabobs in Pita with Herbed Hummus
By Susan Belsinger
June/July 1999
 |
Hummus seasoned with thyme, parsley and paprika adds zest to pita sandwiches made from marinated, grilled vegetable kabobs.
Photo Courtesy of Anybody Goes
|
You may substitute cucumber for the squash in this savory mélange of Middle Eastern flavors. Serves 4.
RELATED CONTENT
This is fine picnic fare, but add the tomatoes at the last minute or you will have a soggy pita....
Pitas provide a good base for pizza toppings; just heat until they bubble. Try marinara sauce and m...
Make your own pitas at home and experiment with tasty new fillings....
Tomatillo salsa combined with a healthy dose of cilantro, lends a Southwest flavor to these grilled...
• 4 pitas
• 12 to 16 cherry tomatoes
• 12 to 16 small button mushrooms, brushed clean and stems trimmed
• 1 small onion, cut into 3/4 inch wedges
• 1 small pattypan or zucchini squash, about 5 ounces, cut into 3/4 inch pieces
• 1 small green bell pepper, cut into3/4-inch pieces
• 1/2 cup Basic Marinade with 6 to 8 sprigs fresh thyme
• Vegetable oil
• Herb Garlic Hummus
1. Slide the vegetables onto 8-inch skewers. (You may have enough vegetables to fill a few extra skewers.) Marinate the kabobs with the thyme sprigs for 1 to 3 hours, turning occasionally.
2. Brush the grill lightly with vegetable oil. Grill the kabobs, brushing them with a little marinade and turning occasionally, over a medium-hot fire. Remove to a plate and lightly toast both sides of the pita bread on the grill.
3. Cut each pita in half vertically and spread each side of the pocket with hummus. Slide the vegetables from a skewer into each pocket. Serve immediately.
Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.
Click here for the original article, Vegetables on the Grill.