Grilled Mediterrranean Veggie Pita

Grilled Mediterranean Veggie Pita

OK, first off, I don't have a grill. But you can get near it by cooking the veggies in a skillet over medium-hot flame. Secondly, I repeated this recipe a few days later as marinated vegetables. We didn't like it as well. Thirdly, I encourage you to really review my cost analysis. I knew it was a good week at the stores, but $3.00 to feed 5 people dinner is incredible! It proves you don't have to break the bank to eat healthy. It also highlights how much you can save by bringing your own lunch to work.

Cost to Make Veggie Pita Sandwiches

  • $0.34 Tomatoes (Freshfield Farms)
  • $0.57 Zucchini ($0.99/lb. at Publix)
  • $0.33 Eggplant ($0.99/lb. at Publix)
  • $0.55 Pitas (BOGO at Publix)
  • $0.40 Hummus (Costco)
  • $0.50 Onion (Publix)
  • $0.03 Herbs (Publix)
  • $0.02 Olive Oil (BOGO at Publix)
  • $0.15 Sweet Peppers (Costco)
  • $2.89 Total for 5

A couple of tips to keep the prices low: If you're buying pre-packaged zucchini, Look for more, smaller zucchini in the package. Often, those packages are cheaper, and the zucchini goes farther. I got four smaller zucchini for $1.15 total. I also looked for the smallest eggplant. Because I knew I could get a larger eggplant cheaper elsewhere, I purchased the small one that would get chopped up into meals throughout the week. I knew none would go to waste, and I would stay within budget. The eggplant I bought was the smallest, I could find. It cost all of $0.97 total and was added to three or four meals. You can freeze other breads. Next time there's a great price on pita pockets, buy a couple more than you think you'll eat. Then freeze them--in freezer-safe Ziplock if you wish.

Recipe for Mediterranean Vegetable Pitas

  • 5 Pita pockets, cut in half
  • 3/4 cup Eggplant, diced
  • 1/4 cup Onion, sliced thinly
  • 5 Sweet peppers, sliced thinly
  • 2 small Zuchini, sliced
  • 1 Tablespoon Olive oil
  • 1 teaspoon dried Herb of choice (sage, rosemary, or Italian blend, for example)
  • 1 Small tomato, cut into wedges
  • 5 (heaping) Tablespoons Hummus

Heat oil in large skillet on medium-high heat. Add onions, stirring until slightly softened. Add eggplant, zucchini, and peppers. When vegetables are starting to brown, season with herbs. Toast pita pockets if desired. Spread with hummus. Fill with vegetables. Garnish with tomatoes. (Although there's nothing that says you can't cook the tomatoes, too. As they cook down, they'll make a yummy sauce for the veggies.) Another idea, my father asked for his sandwich to be served with balsamic vinegar.

Eating Vegetarian: