Pita Pockets with Grilled Veggies

Name: Pita Pockets with Grilled Veggies
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Ingredients: 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

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Total: 20 min

Prep: 20 min

Yield: 8 servings

Nutrition Info

Total: 20 min

Prep: 20 min

Yield: 8 servings
Nutrition Info

Ingredients

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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

Directions

Brush bell peppers, pineapple and zucchini slices with olive oil. Grill pieces on each side until tender. Cool slightly; cut into chunks.
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.

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Pita Pockets with Grilled Veggies

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