Grilled vege and haloumi pita pockets
BBQ grilled vege and haloumi pita pockets are family friendly and packed with unbeatable flavours. From the toasted pita pockets smothered with basil pesto to the lightly charred seasoned courgette, capsicum, eggplant and golden haloumi, it’s a surefire win.
Ingredients
Method
Ingredients
- 2 courgette, sliced
- 2 capsicum, sliced
- 1 eggplant, thinly sliced
- 2 cloves garlic, minced
- 6 pita breads
- 200g haloumi, sliced
- ½ cup basil pesto
Method
- Bring a BBQ or large grill pan to high heat. In a large bowl combine courgette, capsicum, eggplant, garlic and a generous drizzle of oil. Season with salt and pepper. Mix until well combined.
- Grill the vegetables for 5-10 minutes or until charred and tender.
- Place the pita bread on the BBQ and cook for a few minutes on each side or until lightly toasted.
- Grill the haloumi for a few minutes on each side or until golden.
- Cut each pita bread in half to make pockets, then spread the inside with basil pesto. Fill with the grilled vegetables and haloumi, then serve and enjoy.