Grilled Mediterranean Vegetable Flatbread Sandwich with Yogurt Sauce Recipe

 
McCormick for Chef No Photo

Grilled asparagus, mushrooms, squash, peppers and onions on a flatbread with a creamy yogurt sauce.

Yield: 4 or 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
"Pita 6"", whole wheat" 4 each Mix together the olive oil and vinegar along with the Mediterranean Seasoning. Toss the prepared vegetables into the oil mixture until evenly coated. Grill the vegetables over medium heat, turning once. Grill the bread on both sides until lightly toasted, about 1-2 minutes, split in half. Evenly divide vegetables on the bottom of each of the 4 pita rounds. Drizzle each pita with 1 Tbsp. of the yogurt sauce. Place top of pita on each sandwich, cut and serve immediately.

Asparagus, cut in half and split lengthwise 2 ounces
Eggplant 4 ounces
Zucchini 4 ounces
Red onion 2 ounces
Red bell pepper 4 ounces
Olive oil 2 tablespoons
Red wine vinegar 1/4 cup
Lawry's Touch of Sea Salt Mediterranean Seasoning 2 tablespoons
Yogurt 1/4 cup
Lemon juice 2 teaspoons
Ingredients Quantities Instructions
"Pita 6"", whole wheat" 24 each Mix together the olive oil and vinegar along with the Mediterranean Seasoning. Toss the prepared vegetables into the oil mixture until evenly coated. Grill the vegetables over medium heat, turning once. Grill the bread on both sides until lightly toasted, about 1-2 minutes, split in half. Evenly divide vegetables on the bottom of each of the 4 pita rounds. Drizzle each pita with 1 Tbsp. of the yogurt sauce. Place top of pita on each sandwich, cut and serve immediately.

Asparagus, cut in half and split lengthwise 12 ounces
Eggplant 1 1/2 pounds
Zucchini 1 1/2 pounds
Red onion 12 ounces
Red bell pepper 12 ounces
Olive oil 3/4 cup
Red wine vinegar 1 1/2 cups
Lawry's Touch of Sea Salt Mediterranean Seasoning 1 cup
Yogurt 1 1/2 cups
Lemon juice 1/4 cup
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: If pita is not available naan or ciabatta works well.

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