Caroline's Kitchen Table

Went to Michigan with my mom for the day

Ate lunch at the beach

Drank amazing lemonade out of a Ball jar

Went to the Farm Stand grocery store

Picked up some beautiful zucchini and tomatoes

Picked up some ice cream for the ride home

Made it home just in time for class

Learned that one large chocolate shake at McDonald’s has more calories than two Big Macs—yikes

Made quinoa with grilled vegetables

Disappointed in dish

Greeted Brian home from his “man-cation”

Shared a beer and ate chips with guacamole

Made a new meal with the leftover grilled vegetables

Leftover vegetables turned out to be just right—my lemonade out of lemons

Grilled Vegetable Pita Sandwich

2 Pitas sliced in half
1 zucchini – half coins
1/2 red onion – rough chop
1 pint tomato variety (orange plum, red grape, and gold cocktail) or cherry tomatoes – chopped
1 poblano pepper – rough chop
2 TBS olive oil
1 tsp red wine vinegar
2 tsp fresh lemon juice
1/4 tsp cayenne pepper
s and p
goat cheese

Prepare and cut the vegetables. In a large bowl combine the vegetables with the olive oil, red wine vinegar, lemon juice, cayenne, salt and pepper. Let sit for 20 minutes. Grill the vegetables over medium to high heat for 5 to 10 minutes or until tender (skewers specific to each vegetable works best—soak the skewers prior to grilling). Let the vegetables cool just slightly. Toast the pita bread until just warm, add the vegetables and crumbled goat cheese. Serve.

This entry was posted on Friday, July 31st, 2009 at 8:08 am and is filed under Grilled Vegetables, Pita, Sandwich, Tomato, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.