Wendy w
07-14-2004, 09:00 AM
After eating convenience and frozen stuff for a few weeks, :o I am finally enjoying making dinner again. Last night, I had the Grilled Vegetable Salad with Creamy Blue Cheese Dressing from June. I also had a hankering for a meatless meal. It came together pretty easily and was very tasty. Thanks Colleen for calling this to my attention.
I also the following recipe from the July BA. I know that they don't necessarily go together, but it worked out fine.
I cut back on the oil by spraying the pitas with my misto gadget, used less oil in the tomato mixture, and my pitas got a little too crispy, but I really loved the topping and in the future will put it on regular pizza dough or brushetta. The mint was a nice addition and it is going crazy in my yard. My coworker gave me some tomatoes and I used a large one for this recipe. Yum!!
GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA
Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts.
1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)
Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
Test-kitchen tip: To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit.
Makes 4 servings.
Bon Appétit
July 2004
I also the following recipe from the July BA. I know that they don't necessarily go together, but it worked out fine.
I cut back on the oil by spraying the pitas with my misto gadget, used less oil in the tomato mixture, and my pitas got a little too crispy, but I really loved the topping and in the future will put it on regular pizza dough or brushetta. The mint was a nice addition and it is going crazy in my yard. My coworker gave me some tomatoes and I used a large one for this recipe. Yum!!
GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA
Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts.
1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)
Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
Test-kitchen tip: To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit.
Makes 4 servings.
Bon Appétit
July 2004