There is nothing like the freshness of summer vegetables, but sometimes I have one of those years where there is a bit too much of a good thing. This does not happen to be one of those years for me - perhaps now would be a good time to offer a big thank you to the scorching heat and an infestation of earwigs? Anyway, zucchini, eggplant, and peppers are some of those veggies I find myself looking to "use up" on certain weeks. Since I first made these many years ago they have become a favorite in our family and are a staple summer meal for us. This is a very loose recipe, so feel free to play around with the quantities and even the types of veggies used. The best part about this dish is that it works great with nearly any vegetables I happen to have around.
- 4 Large Zucchini
- 4 Large Sweet Peppers
- 1 Eggplant
- 1 Large Onion
- Many cloves of garlic (or less)
- A couple tablespoons of Olive Oil
- A couple tablespoons of Lemon Juice
- Sea Salt & Fresh Ground Pepper
From here you can either roast in a 450 degree oven until the veggies are tender and slightly caramelized, or you can cut into larger slices and grill them until tender and slightly browned. Either way, I chop up the vegetables into bite size pieces once they are cooked.
While still hot, toss in the following...
- ½ cup Pitted Kalamata Olives, halved
- 1 cup Spinach, loosely chopped
- 1/2 cup Artichoke Hearts, drained, rinsed, and chopped (If you live someplace where you can grow these, by all means use fresh ones...I'll try to keep my jealousy in check)
- ½ cup Fresh Basil, chopped.
If you have grilled your vegetables, instead of roasting, I'd also drizzle on just a bit more olive oil at this point.
Then you will need:
- Pita Bread
- Crumbled Feta Cheese
Spread pocket of halved pita with hummus, spoon in vegetables, and sprinkle with crumbled feta.
The veggie mix keeps well in the fridge for a couple of days. The veggies also make a great side dish on their own.
Makes 6-8 sandwiches. Can be served hot, cold, or at room temperature.