halfbakedharvest4.5
Greek Olive Pesto and Fried Zucchini Grilled Pitas w/Marinated Feta + Garbanzo Beans.
The ultimate pita sandwhiches
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●skillet
- ●whisk
- ●stove
📝 Preparation Steps
1
Marinated Feta
2
Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
fresh basil (chopped)2 tablespoonscup fresh basil1/4bay leaf1black peppercorns2 teaspoonsolive oil (enough to cover the cheese)cup olive oil (or more depending on the consistency you want your pesto to be)1/4
3
Greek Olive Pesto
4
In a food processor, combine olives, parmesan cheese, parsley, garlic and pepperoncini and blend ⏱️ 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.
large garlic1 clovepepperoncini (optional)1olive oil (enough to cover the cheese)cup olive oil (or more depending on the consistency you want your pesto to be)1/4
5
Fried Zucchini
6
When you are just about ready to put your pitas together it is time to "fry" the zucchini. In a bowl, whisk together the egg. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to ⏱️ 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
large egg (use 1/3 coconut milk for a vegan version)1 cupflour (use gluten free cornmeal if needed)2 tablespoonsolive oil (enough to cover the cheese)cup olive oil (or more depending on the consistency you want your pesto to be)1/4
7
To assemble the pitas
8
Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated feta or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.
9
Pre heat the grill to medium heat.
10
Break open your pita pockets and rub the inside of each pocket with a little of the greek olive pesto, Place a few zucchini slices on top of the pesto and then a handful of chickpeas. Add the sun-dried tomatoes and a little sprinkle of marinated feta. Carefully place the pockets on the grill and grill for ⏱️ 3-4 minutes per side or until the pockets are warm. Remove from the grill and stuff each pocket with arugula and more marinated feta. Eat!!
arugula1 cup
Nutrition Facts
calories
899 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
6 g
sugar Content
5 g
sodium Content
1601 mg
protein Content
32 g
cholesterol Content
273 mg
carbohydrate Content
57 g
saturated Fat Content
13 g
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