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Garden Vegetable-Feta Pita and Lemon Tahini Dressing


Home | Recipes | G
Crowd Vegetarian

Ingredients:

VEGETABLES; (1QT EACH
  • 1 lb Red; green, and yellow bell peppers, diced
  • 1 1/4 lb Cucumbers; peel, seed & dice
  • 1 1/4 lb Tomatoes; fresh, diced
  • 22 oz Carrots; grated
TO SERVE
  • 1 1/2 qt Romaine; or leaf lettuce
  • 12 Pita bread rounds; halved, lightly toasted
  • 1 1/2 qt Lemon-tahini dressing; see recipe
  • 3 lb Feta cheese; grated (3 qts)

Directions:

1. Combine the vegetables.
 
2. Assemble the sandwich by lining each warm pita pocket with green or red romaine or looseleaf lettuce, and 4 oz. of filling.
 
3. for each half pita, use 2-oz ladle of Lemon-Tahilli Dressing and 2 oz. of grated feta as a topping.
 
MealPlanning: *Nutty and colorful salad in a pita. Per 9-oz (half pita) serving: 426 cals, 27.1 g fat, 832 mg sodium. *PrepTime: 20 mins, 10 mins for dressing
 
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
 
Recipe by: Moosewood for a Crowd