Grilled Veggie Pitas with Whipped Feta
Juicy, smoky grilled vegetables are tucked into warm pita bread and slathered with creamy whipped feta. Drizzled with olive oil and balsamic glaze, it’s a handheld flavor bomb with the best of the Mediterranean.
⏱ Time:
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 30 minutes
Servings: 4 pitas (2–3 people)
Ingredients:
For the Grilled Veggies:
1 zucchini, sliced into long planks or rounds
1 red bell pepper, cut into thick strips
1 red onion, sliced into wedges
1 small eggplant, sliced into rounds or strips
2 tablespoons olive oil
1 teaspoon dried oregano or Italian herbs
Salt and pepper to taste
For the Whipped Feta:
1 cup feta cheese (crumbled)
3 tablespoons plain Greek yogurt (or labneh)
1 tablespoon olive oil
1 teaspoon lemon juice
Optional: 1 small garlic clove, grated or mashed
For Assembly:
4 fresh pita breads (or flatbreads)
A handful of baby arugula, spinach, or chopped romaine
Balsamic glaze or reduction, for drizzling
Optional extras: chopped olives, sliced cucumber, sun-dried tomatoes
Instructions:
1. Grill the Veggies
1. Preheat a grill pan or outdoor grill over medium-high heat.
2. Toss veggies with olive oil, oregano, salt, and pepper.
3. Grill for 2–4 minutes per side, until tender and charred. Set aside.
2. Make the Whipped Feta
1. In a food processor or blender, combine feta, yogurt, olive oil, lemon juice, and garlic (if using).
2. Blend until smooth and creamy. If too thick, add 1–2 tsp water or extra yogurt.
3. Assemble the Pitas
1. Warm pita breads on the grill or in a dry skillet until pliable.
2. Spread a generous layer of whipped feta onto each pita.
3. Add a handful of greens, then layer on grilled veggies.
4. Drizzle with balsamic glaze, and sprinkle with herbs or toppings as desired.
Notes:
For softer pita, wrap in foil and warm in the oven.
Can be made gluten-free with GF flatbreads.
Grill extra veggies for meal prep — they’re great in bowls or salads!
Tips:
Whipped feta upgrades: Add 1 tbsp roasted red pepper or a pinch of smoked paprika to the mix for a smoky variation.
No grill: Use a cast-iron pan, broiler, or even roast the veggies in a 425°F (220°C) oven for 20 minutes.
Make it a platter: Serve components separately for a build-your-own pita bar.
❓ Frequently asked questions FAQs:
Q: Can I make the whipped feta in advance?
A: Yes! Store in an airtight container for up to 5 days in the fridge.
Q: What proteins pair well with this?
A: Add grilled chicken, lamb kofta, or crispy chickpeas for a protein boost.
Q: Can I make it vegan?
A: Use a vegan feta substitute and plant-based yogurt for the spread.
Nutrition Facts
Calories ~350–400 kcal
Protein :10–12g
Fat :18g
Carbohydrates :35g
Fiber :6g
Sugar :6g
Sodium :500–600mg
Vitamin A/C/Iron Good source