Month: August 2016

Zucchini !!!!

I bought a share in a CSA this year. Today’s farm fresh box had a variety of great seasonal veggies- zucchini, tomatoes, onion, Swiss chard, cucumbers.  Yum.

I found a recipe for a chicken Shawarma that looked good, but I wanted a vegetarian meal. So I adapted.  I cut zucchini lengthwise into 1/4 ” strips and marinated them instead of the chicken.  I love it!

 

So so here it is

 

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Shawarma Spiced Zucchini , Tomato and Cucumber Pita with Tahini Yogurt Sauce
flatbread

Servings:
4

Ingredients
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Coriander
1/4 teaspoon Paprika
1/8 teaspoon Cayenne
1/8 teaspoon Cinnamon
4 tablespoons Olive Oil , divided use
1.5 teaspoons Kosher Salt , divided use
3/4 teaspoon freshly ground Black Pepper , divided use
2 medium zucchini sliced lengthwise in 1/4″ thick slices
4 Pita Pocket , or flatbreads
1 cup Plain Greek Yogurt (if you want a vegan meal choose a vegan yogurt)
4 teaspoons Tahini
1/4 teaspoon Garlic , minced
1/4 teaspoon Lemon Zest , grated on a microplane
4 tablespoons Lemon Juice , divided use
4 tablespoons Basil or mint
1 cup Cucumber , halved lengthwise, sliced thinly
2 cups Swiss chard, kale, beet greens, spinach or other leafy greens
3/4 cup Cherry Tomatoes , halved or tomatoes diced and some seeds and juice removed
1/3 cup Red or sweet onion of choice chopped finely

Instructions

Preheat grill

Mix cumin, coriander, paprika, cayenne, cinnamon, 2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add zucchini and toss to coat, marinate at least 15 minutes. Grill, over medium heat until browned and tender through.

Wrap pitas in foil and warm on grill for 5 minutes.

Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons of basil or mint in a medium bowl.

Toss cucumber, lettuce, tomatoes, onion, remaining 2 tablespoons lemon juice, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another medium bowl.

Divide zucchini among 4 pitas. Top with 1/4 of the salad and drizzle it with the sauce. Garnish with a sprinkle of the remaining herbs. Serve immediately.

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