GRILLED VEGGIE PITAS WITH CHICKPEAS AND TAHINI SAUCE

Grilled Veggie Pitas with Chickpeas and Tahini Sauce image

Provided by Megan Mitchell

Time 25m

Yield 8 pitas

Number Of Ingredients 19

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Vegetable oil, for brushing
1 medium lemon, zested and juiced
1/4 cup tahini
1 clove garlic
2 tablespoons water
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon pure maple syrup
1 teaspoon ground cumin
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 medium eggplant (about 1 pound), sliced lengthwise into 1/2-inch thick planks
1 large yellow squash (about 10 ounces), sliced lengthwise into 1/2-inch thick planks
1 medium zucchini (about 6 ounces), sliced lengthwise into 1/2-inch thick planks
One 15-ounce can chickpeas, drained and rinsed
1/4 cup lightly packed finely chopped dill fronds, plus 3 dill sprigs, for garnish
1 tablespoon sesame seeds, toasted or untoasted
8 pitas
1 medium Persian cucumber, thinly sliced into ribbons on a mandoline
2 oregano sprigs, for garnish

Steps:

Preheat a grill on medium heat to 400 degrees F. Alternatively, preheat a two-burner grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
Meanwhile, make the sauce: In a small food processor, combine the lemon zest and juice, tahini, garlic, water, olive oil, maple syrup, cumin, turmeric, 1 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Taste for seasoning. Set aside.
Drizzle both sides of the eggplant, yellow squash and zucchini with olive oil and sprinkle with salt and pepper. Grill each side until tender and charred, 3 to 4 minutes. Remove and let cool slightly, then cut into 1/2-inch cubes. Transfer to a large bowl; add the chickpeas, chopped dill, sesame seeds and a sprinkle of salt and pepper. Toss together.
When ready to serve, lightly grill both sides of each pita. Gently fold the pitas in half, keeping them intact, and fill with the vegetable mixture. Top each pita with 1 to 2 cucumber ribbons, a liberal drizzle of the sauce and a few dill fronds and oregano leaves. Serve warm or at room temperature.