4 Serves
25 Mins
Preheat your grill to high heat. Prepare the vegetables by halving the zucchini lengthwise and cutting the sweet peppers into large chunks, ensuring all seeds are removed.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
DanishVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
143 µg / 400 µgCalcium
208 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
863 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Separate the layers of the pita bread to create thinner circles. Drizzle the zucchini, sweet peppers, and pita bread with olive oil, then season generously with salt and pepper.
Grill the zucchini and sweet peppers for 2 to 3 minutes per side until they are tender and display distinct grill marks. Grill the pita bread for 1 minute per side until lightly toasted.
Once the grilled vegetables have cooled slightly, chop them into bite-sized cubes. Tear the toasted pita bread into smaller pieces.
In a small bowl, whisk together olive oil, fresh lemon juice, and ground cumin to create the dressing. Season with additional salt and pepper to taste.
Combine the chopped grilled vegetables and pita pieces in a large serving bowl. Drizzle with the prepared dressing, toss gently to coat, and top with crumbled feta cheese.
4
g16
g6
g
Mexican