Turkey teams with vegetables in sandwich

DINNER TONIGHT

November 22, 2006|By Robin Mather Jenkins | Robin Mather Jenkins,Chicago Tribune

Regular turkey sandwiches are one of the best dividends of Thanksgiving, but sometimes something different appeals. The roasty flavors of vegetables sizzled on the grill prove irresistible in this easy-to-prepare main-dish sandwich.

Your gas grill makes cooking fast and simple. Brushing the vegetables with a little oil helps provide beautiful grill marks; it's important to grill them for at least three minutes per side -No poking! No peeking! - to get the appealing stripes.

The grilled vegetables have so much flavor that only 4 ounces or so of turkey easily serves two. Even the dedicated carnivore won't miss the meat.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe analysis.

Grilled Vegetable-Turkey Pitas

Serves 4 -- Total time: 30 minutes

2 small zucchini, cut in 1/4 -inch slices lengthwise

1 red onion, cut in 1/4 -inch slices

1 large tomato, cut in 1/4 -inch slices

1 green bell pepper, cored, ribbed, sliced in 1/4 -inch pieces

1 tablespoon olive oil

1/2 teaspoon salt

freshly ground pepper

8 ounces cooked turkey

4 pita rounds, cut in half

1/2 cup bottled creamy Greek-style dressing with feta cheese

Heat grill or grill pan. Brush zucchini, onion, tomato and bell pepper pieces with olive oil. Cook in batches, turning vegetables once, until vegetables show grill marks and are crisp-tender, about 6 minutes. Season with the salt and pepper to taste; set aside. Slice turkey into 1/4 -inch slices. Place one-quarter of the turkey into one pita half; add one-quarter of the vegetables. Repeat with remaining pita halves, turkey and vegetables. Drizzle a tablespoon of dressing over the filling in each half pita.

Per serving: 425 calories, 19 grams fat, 3 grams saturated fat, 33 milligrams cholesterol, 66 grams carbohydrate, 20 grams protein, 970 milligrams sodium, 3 grams fiber

Menu suggestion

Grilled vegetable-turkey pitas

Tossed salad

Poundcake with sliced pears

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