Tips: Marinated Veggies on Lebanese pitta bread

Stephania Mitsides


Preparation Time:

45 min

Cooking Time:

15 min

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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.

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