Here’s a quick and easy vegetarian recipe of the popular Greek sandwich. Slices of spinach, onion, grilled mushrooms, peppers, courgettes, and onions.
1/4 cup light olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
2 cloves garlic, minced
Salt and pepper to taste
3 small mushrooms, stemmed and sliced into thick strips
1 red pepper, sliced into strips
1 large courgette, cut into half crosswise and sliced into thick strips
1 red onion, cut into thick half moons
4 pocketless pittas or flatbread, warmed
Chopped tomatoes, spinach and hummus for serving
Whisk together the olive oil, lemon juice, cumin, garlic, salt and pepper in a large baking dish. Place the vegetables in the dish and toss them with the marinade to coat. Let them sit at room temperature for about 15 minutes, stirring occasionally.
Heat an indoor grill to high or sear. Put the veggies on the grill in a single layer (you might have to do them in 2 batches, depending on the size of your grill). Cook them for 5-7 minutes, until just beginning to char, then flip them over and cook them on the other side until they’re lightly charred and tender, about 5 minutes more.
Divide the veggies onto the pita bread and top them with tomatoes, spinach, and hummus. Fold the bread over and wrap the bottom half tightly with foil.