Pita Bread With Chorizo Vegetables And Feta Food

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

RECIPES WITH PITA BREAD

Steps:

• Spread hazelnut spread inside the pita bread.
• Fill the pita halves with sliced bananas. Enjoy!

PITA BREAD WITH CHORIZO, VEGETABLES AND FETA

Steps:

• Heat the oil in a large frying pan and add chopped chorizos. Sauté for 5-10 minutes, until sausages pieces are done.
• Chop the veggies while the chorizo is cooking.
• Remove chorizos and set aside, and drain off all but one tablespoon of oil.
• Reheat the oil and add chopped onions, bell peppers, oregano and garlic, and sauté for 5 minutes, until softened.
• Add lemon or lime juice, tinned tomatoes and water, and cook for 10 minutes. Here is your chance to get the garnishes ready. These are the feta cheese, sour cream, lettuce, olives and avocado, and any other items you like.
• After the 10 minutes, return the cooked chorizos to the pan and let everything heat through for another 2 to 3 minutes.
• While the mixture reheats, microwave (or oven heat) the pitas (or alternative bread choices) according to package directions-usually about 1 minute in the microwave for the whole pack.
• Set everything out on the table and let people assemble their own serving.

PITA WITH FETA

Steps:

• Preheat oven to 350 degrees.
• Place breads on baking sheet - ungreased.
• Sprinkle cheese on each pita and add Italian seasoning to each.
• Top with rest of ingredients divided equally on the four breads.
• Drizzle 1/4 teaspoon (olive oil) on each pita.
• Bake in oven for 10-12 minutes.
• Cut in half and let rest for 4 minutes before serving.

ROASTED VEGETABLES AND FETA

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

CHARGRILLED VEGETABLE AND PITA SALAD WITH FETA AND DUKKAH

Steps:

• Preheat oven to 200 C or (390 degrees?).
• Place the pita bread on a large baking tray.
• Bake for 10 minutes or until crisp.
• Set aside to cool.
• Break into small pieces.
• Meanwhile, preheat a large chargrill on high.
• Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.
• Season with salt and pepper.
• Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.
• Repeat, in 2 more batches with the remaining mixture.
• Whisk together the lemon juice, honey and remaining oil in a large bowl.
• Add the zucchini mixture, parsley and mint and toss to combine.
• Divide the salad among serving bowls,.
• Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.