Mediterranean Grilled Veggie Pockets
1/2 cup fat-free plain yogurt
2 Tbsp. prepared hummus
1/2 tsp. dried oregano
Canola oil spray
1 large red onion, cut in 1-inch slices
1 medium red bell pepper, seeded and cut in 1-inch strips
1 Japanese eggplant, cut diagonally in 1-inch slices
8 cherry tomatoes
1 large garlic clove, minced
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. hot red pepper flakes
2 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
4 pocket-style whole-wheat pita breads
Prepare the sauce by whisking together the yogurt, hummus and oregano in a small bowl. Season it to taste with salt and pepper and set it aside.
Coat a grill or a ridged grill-pan with cooking spray. Heat it until very hot.
Put the vegetables on skewers, one type of vegetable per skewer.
In a bowl whisk together the garlic, coriander, cumin, cinnamon, pepper flakes and oil for the marinade. Add the salt and pepper to taste. Pour the marinade into a flat pan or plate big enough to hold the skewered vegetables. Place the skewers in the pan, turning to coat all sides of the vegetables, using a pastry brush, if desired.
Grill the vegetables, turning occasionally, until tender. Check frequently. Tomatoes will cook the fastest; the other vegetables will take varying amounts of time. Remove each skewer when it is done. Slide the vegetables off the skewers and into a bowl. Cover the bowl with plastic wrap for 10 minutes, so the vegetables can release their juices and soften. Meanwhile, heat the pita bread, either on the grill for 1 minute, or in the microwave for 15 seconds, until warm and soft.
Tuck one-fourth of the vegetables into the pocket of each pita. Top it with a quarter of the yogurt sauce and serve.