Serves: 4
Total Calories: 296

FOR THE SAUCE:
1/2 cup plain yogurt
1/4 cup peeled seedless cucumber, finely chopped
1 tablespoon finely chopped fresh mint leaves
1 tablespoon minced red onion
2 teaspoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 large globe eggplant, peeled and cut crosswise into 1/2-inch slices
2 medium summer squash, cut lengthwise into 1/2-inch slices
1 head Romaine lettuce, cut in half lengthwise
1/4 cup extra-virgin olive oil
kosher salt
freshly ground black pepper

4 rounds whole-wheat pita bread

TO MAKE THE SAUCE: In a large bowl whisk together the sauce ingredients.

Brush or spray the eggplant, squash, and lettuce with the olive oil. Grill over Direct Medium heat, turning once halfway through grilling time. The eggplant will take 8 to 10 minutes and the squash will take 6 to 8 minutes. The lettuce will take 3 to 5 minutes grill it just until wilted. Season the vegetables with salt and pepper as you remove them from the grill. Coarsely chop the vegetables, place them in a bowl, and stir to combine.

Grill the pita pockets over Direct Medium heat until lightly toasted, about 30 seconds, turning once halfway through grilling time. Fill the pockets with the vegetables, spooning a little sauce on top. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 296
Calories from Fat: 140

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms