Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 Fancy Pokket Pita (50 g), cut in half
1 tbsp (15 mL) olive oil
1 red pepper, quartered
1 small eggplant, cut lengthwise into 1/2-inch (1 cm) thick slices
1/4 tsp (1 mL) each salt and pepper
1/4 cup (60 mL) prepared basil pesto
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) crumbled feta cheese
Directions:
- Heat grill pan over medium-high heat. Brush oil over both sides of red pepper and eggplant; season with salt and pepper. Grill red pepper and eggplant, turning once, for about 10 minutes or until tender and grill marks appear. Slice into strips.
- In small bowl, stir pesto with lemon juice.
- Stuff each pita half with grilled veggies. Drizzle with pesto mixture and top with feta. Serve immediately.
Tip: Reheat any leftover veggies gently in a skillet or leave cold for a quick salad to enjoy with your favourite greens or pasta.