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- 1 8 ounce block feta cheese, quartered
- 1 medium zucchini, halved lengthwise
- 1 medium red onion, cut in 1/2-inch thick slices
- 1/4 cup Italian salad dressing
- 4 pita bread rounds
- 2 medium tomatoes, cut in wedges
- 1 tablespoon honey
1. Drizzle cheese, zucchini, and onion slices with half of the salad dressing. Sprinkle with salt and pepper.
2. On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.
3. To serve, cut zucchini in chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 404,
- Fat, total (g) 17,
- chol. (mg) 50,
- sat. fat (g) 9,
- carb. (g) 48,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 12,
- pro. (g) 15,
- vit. A (IU) 826,
- vit. C (mg) 18,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 113,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1352,
- Potassium (mg) 432,
- calcium (mg) 353,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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