Pita Pockets with Grilled Veggies

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 8 servings
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  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.

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