Grilled Vegetable Pitas with Cilantro-Lime Pesto

Ingredients

• FOR THE VEGETABLES:
• 1  Medium Green Pepper, Sliced
• 1  Medium Orange Pepper, Sliced
• 1  Medium Yellow Pepper, Sliced
• 1 cup Yellow Squash, Sliced And Quartered
• 1 cup Zucchini, Sliced And Quartered
• 1 cup Vidalia Onion, Sliced
• 1 cup Fresh Pineapple, Cubed
• ½ cups Sunburst Tomatoes
• ½ cups Cherub Tomatoes
• 2 Tablespoons Olive Oil
• 1 clove Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• 1 pinch Red Pepper Flakes
• 1 pinch Ground Cumin
• FOR CILANTRO-LIME PESTO
• 2 cups Fresh Cilantro Leaves
• 1  Lime, Juiced
• ¼ cups Walnuts
• ⅓ cups Grated Parmesan Cheese
• Salt And Pepper, to taste
• ½ cups Olive Oil
• FOR SERVING:
• 4 whole Pitas
• ⅓ cups Queso Fresco Or Feta Cheese

Preparation Instructions

Preheat grill on medium heat.

Place vegetables in a large bowl. Drizzle with olive oil. Add in garlic, salt, pepper, red pepper flakes and cumin and toss until vegetables are coated with olive oil and seasoning.

Place vegetables in a grill basket and cook for 7-10 minutes until just slightly tender.

For the pesto, in a food processor combine cilantro leaves, lime juice, walnuts, Parmesan cheese and salt and pepper. Turn on high and stream in olive oil until blended.

To seve, slice pitas and spread the inside of each pocket with a generous amount of pesto. Add in grilled vegetables and top with cheese.