Stuffed Pita with Grilled Vegetables and Cheese
A Mediterranean-inspired pita stuffed with smoky grilled vegetables, melted cheese, and fresh herbs. It’s satisfying enough for a main meal, light enough for lunch, and customizable with your favorite vegetables and cheeses.
Time
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4 stuffed pitas
Ingredients
For the Grilled Vegetables
1 zucchini, sliced lengthwise into thin strips
1 small eggplant, sliced into ½-inch rounds
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 small red onion, sliced into thick rings
3 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
For the Pitas
4 whole pita breads (pocket-style)
1 ½ cups shredded mozzarella or provolone (melty cheese)
½ cup crumbled feta (for tang)
2 tbsp fresh parsley or basil, chopped
Optional Additions
A few fresh spinach or arugula leaves
Drizzle of balsamic glaze or lemon tahini sauce
Pinch of chili flakes for heat
Instructions
Preheat grill or grill pan
Heat over medium-high. Lightly oil the grates to prevent sticking.
Season vegetables
In a bowl, toss zucchini, eggplant, peppers, and onion with olive oil, oregano, garlic powder, salt, and pepper.
Grill vegetables
Place vegetables on the hot grill.
Cook 3–4 minutes per side, until tender and lightly charred.
Remove and slice into bite-sized pieces.
Prepare pita pockets
Warm pitas on the grill for about 1 minute per side, just enough to make them pliable.
Carefully slice open one edge to form a pocket.
Assemble stuffing
Inside each pita, layer grilled vegetables.
Add shredded mozzarella/provolone for melting and sprinkle with crumbled feta.
If desired, tuck in spinach or arugula for freshness.
Melt the cheese (optional but recommended)
Return stuffed pitas briefly to the grill or a hot skillet, pressing gently, until cheese melts (about 2 minutes per side).
Finish & serve
Garnish with chopped parsley or basil.
Optional drizzle: balsamic glaze or lemon tahini sauce.
Serve warm.
Notes & Tips
Cheese swap: Halloumi works great if you grill it separately and tuck it inside.
Make it vegan: Use vegan mozzarella and feta, or hummus as a creamy base.
No grill? Use a stovetop grill pan or roast vegetables at 425°F (220°C) for 20 minutes.
Meal prep: Grill veggies ahead of time and assemble when ready to eat.
Frequently Asked Questions
Q: Can I use naan instead of pita?
Yes, naan works beautifully — just fold instead of stuffing.
Q: How do I keep the pita from tearing?
Warm it first to make it flexible, and avoid overfilling.
Q: What’s the best cheese combo?
Mozzarella or provolone for meltiness + feta for tang makes a great balance.
Nutritional Information
Calories: 380
Protein: 17g
Fat: 16g
Carbs: 42g
Fiber: 6g
Sugars: 7g