Grilled Veggie Pita Sandwich
by Brian and Patricia Dake
Picnics make summer outings complete, so we wanted to share a fun idea with a Mediterranean flare.
Traveling through Bulgaria and Turkey, we discovered that it’s customary to use fresh, thinly sliced tomato and cucumber to add flavor and crunch to sandwiches. Also common to Mediterranean cuisine is tahini, a thick paste made by grinding hulled white sesame seeds. As a staple of Middle Eastern cooking, it can be found in most large supermarkets on the ethnic food aisle. It’s not unusual for it to separate, so the oil and the sesame paste will need to be mixed back together before use. Using good quality tahini is essential.
Preparation – Marinade Base * Cut and discard stems from fresh basil leaves, slice basil leaves into fine 1/16-inch strips. Repeat until you have 1/4 cup loose packed strips. * In a non-metal bowl mix basil strips, balsamic vinegar, kosher salt, smoked paprika and black pepper until blended to make marinade base. Preparation – Grilled Vegetables * Rinse bell peppers and zucchini. * Cut and discard ends from zucchini. Cut each zucchini in half… continue reading the Summer 2019 issue.