It's summertime, so get out your grill and get your veggies on!
So this can either be a 30-minute meal, or you can get overzealous and make your own pita pockets (which I did) and your own hummus (which I also did). It's a curse, really. Sometimes I'd like to really just pick up a pack of hummus and pick up some pita pockets, but once you know how to make things at home, it's really hard to give in and just purchase the dang hummus. I mean really. Ughh.
Marinate your zucchini, squash, onion, and tomatoes in olive oil, salt, pepper, and parmesan. Let your mushrooms soak in a little balsamic and you'll be praising the grill heavens.
There's really no replacement for grilling your veggies, the taste is unmatched. You can roast them in your oven, and that certainly gets close, but if you have a grill, you gotta grill them. Plus, you can 'forget' to clean the grill so when you can ask your husband to grill steak for dinner a couple days later, he has to do it. Look ma, no clean-up!
That's it. Short and sweet, like summers in the mountains. Grilled veggies, creamy hummus, and soft pitas. Dinner in 3o minutes.
Grilled Veggie and Hummus Pitas
- 1 zucchini
- 1 squash
- 2 to matoes
- ½ small yellow onion
- ½ pound bella mushrooms
- ⅛ cup balsamic vinegar or glaze Trader Joe's has an excellent one
- ½ cup olive oil divided
- ⅓ cup parmesan cheese divided
- 3 pita pockets
- Chop your veggies into large chunks so that they don't fall off of the skewers when grilling. Keeping veggies separated, marinate each (except mushrooms) in olive oil, parmesan, salt, and pepper. Marinate mushrooms in balsamic vinegar or glaze.
- Preheat your grill to 350. Arrange like veggies on same skewer for even cooking times. Grill veggies until soft and charred on edges. Gently remove from skewers onto plate.
- Split pitas in half and wrap with a slightly damp paper towel. Microwave 30 seconds-1 minute or until warm.
- Spoon hummus into warm pitas, then top with grilled veggies.