Grilled Veggie Pita

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Note: Grill extra veggies at dinnertime so you’ll have some on hand for sandwiches and salads. They will keep refrigerated in a tightly sealed container for up to a week. Get an adult's help with the part of this recipe that requires a food processor.

Prep time: 5 minutes

What you need:

  • 1/2 cup low-fat cream cheese or any other low-fat spreadable cheese
  • 1 teaspoon chives, chopped
  • 1 teaspoon parsley
  • 3-4 cups leftover grilled veggies (we like carrots, eggplant, and zucchini)
  • 4 whole-wheat pitas

Equipment and supplies

  • Food processor
  • Butter knife (for spreading)

What to do:

  1. With an adult's help, place cream cheese and herbs into a food processor.
  2. Pulse until herbs are evenly distributed throughout cheese.
  3. Spread 1-2 tablespoons of herbed cream cheese onto the inside of each pita.
  4. Stuff each pita evenly with grilled veggies.

How much does this recipe make?

  • Serves 4

Reviewed by: Mary L. Gavin, MD
Date reviewed: April 2011

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