Pita Pockets with Grilled Veggies

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
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2 small green, red or yellow bell peppers, cut into 2-inch strips

2 slices fresh or canned DOLE® Pineapple

1 medium zucchini, cut into 1/2-inch thick slices

Olive oil to brush

1 pkg. DOLE® All Natural Endless Summer Kit

1/3 cup crumbled feta cheese

8 pita pockets (about 7-inches), cut in half


  1. Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
  2. Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add bell peppers, pineapple, zucchini and feta cheese, toss well. Toss with vinaigrette. Spoon salad mixture into pita breads halves.