Pita Pockets with Grilled Veggies

  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken Pita Pockets

Mediterranean Pita Pockets

Chicken and Arugula Pita Pockets

Veggie Stack Pita Pockets

Veggie-Stack Pita Pockets

Round 2 Recipes -Beef Kebob Pita Pockets

Taco Pockets

Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket