GRILLED TOFU AND VEGETABLE PITA POCKETS

Grilled Tofu and Vegetable Pita Pockets image

Yield Makes 2 Servings

Number Of Ingredients 7

1/2 cup bottled Italian dressing
3 tablespoons finely chopped fresh mint
4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels
2 medium-size green bell peppers, quartered lengthwise, seeded
8 green onions, all but 3 inches of green tops trimmed
2 7-inch-diameter pita breads, cut in half crosswise
1/2 cup crumbled feta cheese (about 2 ounces)

Steps:

Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
Wrap pita bread in foil; place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.