Pita with grilled vegetables, grilled cheese and tahini dip

Smoky grilled veggies and gooey grilled cheese stuffed in warm pita with creamy tahini dip deliver charred veggie sweetness, melty savoriness, and nutty sesame tang in every vibrant bite. Ready in 20 minutes, this vegan-friendly fusion lunch dazzles with Middle Eastern flair and irresistible crunch. Stuff into grilled veggie tahini magic now!
Ingredients:
  • 4 Mestemacher wheat pita pockets
  • 1 yellow zucchini
  • 2 red bell peppers
  • 4 cheeses for grilling
  • Salt, pepper, paprika for seasoning
For the dip
  • 250 grams of Greek yoghurt
  • 3 tbsp. sesame paste
  • 2 tbsp. olive oil
  • 1 tbsp. lime juice
  • 1 clove of garlic, finely chopped
  • Salt and pepper according to taste
  • 1 handful of roasted sesame for sprinkling
Directions:
  1. Add the ingredients for the dip in a little bowl and stir. Place the dip aside in a cool place, for it to develop its aroma.
  2. Season and dice the cheese. Cut the vegetables into strips. Grill the cheese and vegetables in a grilling pan or in a suited container on the barbecue.
  3. Prepare the pita breads according to the packaging instruction, fill with grilled vegetables and grilled cheese and pour the dip on top. Sprinkle with sesame and serve.

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