Grilled Vegetable Pitas with Cilantro-Lime Pesto
  • 1 medium green pepper, sliced
  • 1 medium orange pepper, sliced
  • 1 medium yellow pepper, sliced
  • 1 cup yellow squash, sliced and quartered
  • 1 cup zucchini, sliced and quartered
  • 1 cup vidalia onion, sliced
  • 1 cup fresh pineapple, cubed
  • ½ cup sunburst tomatoes
  • ½ cup cherub tomatoes
  • 1 garlic cloved, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Pinch of red pepper flakes
  • Pinch of ground cumin
Cilantro-Lime Pesto:
  • 2 cups fresh cilantro leaves
  • 1 lime, juiced
  • ¼ cup walnuts
  • ⅓ cup grated parmesan cheese
  • Pinch of salt
  • Pinch of pepper
  • ½ cup olive oil
  • 4 whole pitas
  • ⅓ cup queso fresco or feta cheese
  1. Preheat grill on medium heat.
  2. Place vegetables in a large bowl. Drizzle with olive oil. Add in salt, pepper, red pepper flakes and cumin and toss until vegetables are coated with olive oil and seasoning.
  3. Place vegetables in a grill basket and cook for 7-10 minutes until just slightly tender.
Cilantro-Lime Pesto
  1. In a food processor combine cilantro leaves, lime juice, walnuts, Parmesan cheese and salt and pepper. Turn on high and stream in olive oil until blended.
  2. Slice pitas and spread the inside of each pocket with a generous amount of pesto. Add in grilled vegetables and top with cheese.
Recipe by Mother Thyme at