Recipe: Garden Vegetable-Feta Pita and Lemon Tahini Dressing
For 24 Persons
Category: Crowd, Kitpath, Moosewood, Vegetarian
---------------------------VEGETABLES; (1-QT EACH---------------------------
1 lb Red; green, and yellow bell
-peppers, diced
1 1/4 lb Cucumbers; peel, seed & dice
1 1/4 lb Tomatoes; fresh, diced
22 oz Carrots; grated
----------------------------------TO SERVE----------------------------------
1 1/2 qt Romaine; or leaf lettuce
12 Pita bread rounds; halved,
-lightly toasted
1 1/2 qt Lemon-tahini dressing; see
-recipe
3 lb Feta cheese; grated (3 qts)
1. Combine the vegetables.
2. Assemble the sandwich by lining each warm pita pocket with green or red
romaine or looseleaf lettuce, and 4 oz. of filling.
3. for each half pita, use 2-oz ladle of Lemon-Tahilli Dressing and 2 oz.
of grated feta as a topping.
MealPlanning: *Nutty and colorful salad in a pita. Per 9-oz (half pita)
serving: 426 cals, 27.1 g fat, 832 mg sodium. *PrepTime: 20 mins, 10 mins
for dressing
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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