You may substitute cucumber for the squash in this savory mélange of Middle Eastern flavors. Serves 4.
• 4 pitas
• 12 to 16 cherry tomatoes
• 12 to 16 small button mushrooms, brushed clean and stems trimmed
• 1 small onion, cut into 3/4 inch wedges
• 1 small pattypan or zucchini squash, about 5 ounces, cut into 3/4 inch pieces
• 1 small green bell pepper, cut into3/4-inch pieces
• 1/2 cup Basic Marinade with 6 to 8 sprigs fresh thyme
• Vegetable oil
• Herb Garlic Hummus
1. Slide the vegetables onto 8-inch skewers. (You may have enough vegetables to fill a few extra skewers.) Marinate the kabobs with the thyme sprigs for 1 to 3 hours, turning occasionally.
2. Brush the grill lightly with vegetable oil. Grill the kabobs, brushing them with a little marinade and turning occasionally, over a medium-hot fire. Remove to a plate and lightly toast both sides of the pita bread on the grill.
3. Cut each pita in half vertically and spread each side of the pocket with hummus. Slide the vegetables from a skewer into each pocket. Serve immediately.
Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.
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Vegetables on the Grill