Mother Earth Living

Vegetables on the Grill: Kabobs in Pita with Herbed Hummus

<p>You may substitute cucumber for the squash in this savory mélange of Middle Eastern flavors. <em>Serves 4.</em>
<p>• 4 pitas<br />
• 12 to 16 cherry tomatoes<br />
• 12 to 16 small button mushrooms, brushed clean and stems trimmed<br />
• 1 small onion, cut into 3/4 inch wedges<br />
• 1 small pattypan or zucchini squash, about 5 ounces, cut into 3/4 inch pieces<br />
• 1 small green bell pepper, cut into3/4-inch pieces<br />
• 1/2 cup <a href=””>Basic Marinade</a> with 6 to 8 sprigs fresh thyme<br />
• Vegetable oil<br />
• <a href=””>Herb Garlic Hummus</a>
<p>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.</p>
<p>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.</p>
<p>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.</p>
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<em>Susan Belsinger, a frequent contributor to</em> The Herb Companion, <em>treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of</em> Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.</p>
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<strong>Vegetables on the Grill</strong>

  • Published on Feb 9, 2010
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