Greek Takeout Cookbook: Favorite Greek Takeout Recipes to Make at Home by Lina Chang

Author:Lina Chang [Chang, Lina]
Language: eng
Format: epub
Publisher: The Cookbook Publisher
Published: 2016-05-19T00:00:00+00:00

Ingredients

3 whole pitas, warmed or toasted

For filling

3 tablespoons olive oil

1 small eggplant, cut into ½-inch by 3-inch strips

1 small red bell pepper, cut into ½-inch by 3-inch strips

1 small zucchini, cut into ½-inch by 3-inch strips

1 small onion, cut into ½-inch by 3-inch strips

1 clove garlic, minced

¼ cup green olives, halved

¼ cup Kalamata olives, halved

¼ cup feta cheese, crumbled

3 tablespoons pepperoncini, sliced

Directions

Heat a large skillet over medium heat and add the olive oil.

Sauté the eggplant and zucchini strips until tender (about 4 minutes).

Add the pepper slices, onion, and garlic.

Cover and let it cook until the vegetables have softened (about 4 minutes).

Remove from the heat and stir in the olives, pepperoncini, and feta.

Slice the pita to make pockets and stuff with the filling.

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