Tips: Marinated Veggies on Lebanese pitta bread

Stephania Mitsides


Preparation Time:

45 min

Cooking Time:

15 min

Related Video

Made with

Vegetable Bouillon Powder


  • 1 aubergine, sliced lengthwise
  • 1 zucchini, sliced lengthwise
  • ¼ cup olive oil
  • 1 tsp Mitsides Vegetable Powder
  • 1 tsp pepper
  • 3 Tbsp crumbled feta cheese
  • 3 Tbsp ready Tahini sauce
  • 3 tsp pine nuts
  • 6 cherry tomatoes, halved
  • 3 small Lebanese pitta breads


Slice the aubergine and zucchini and coat with the olive oil, vegetable powder and pepper. Mix and marinate for 30 minutes. Place the veggies on a grizzle pan and cook both sides until slightly browned. When ready, distribute them on the 3 pita breads, along with the halved cherry tomatoes. Drizzle each pita bread with 1 Tbsp of tahini sauce, 1 Tbsp feta and 1 tsp pine nuts. Cut in the middle and serve.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email