Simple grilled veggies are tucked into a hearty Greek-style pita that is perfect for lunch or a light dinner.

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:

1. 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.
2. In small bowl, stir pesto with lemon juice.
3. 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.