recipe by Lori Ross
3 bell peppers (any color) stemmed, seeded, quartered
3 scallions sliced in half lengthwise
5 small zucchini, trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks
Olive oil (for grilling)
½ lbs. cucumber, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, halved
1 cup pitted black olives
1/2 cup each fresh mint leaves and cilantro, chopped
1/2 cup olive oil
1/4 cup lemon juice
1 tsp ground cumin
1 cup feta cheese cubed
Prepare for direct grilling on medium heat. Brush peppers, scallions, zucchini, and bread with oil, salt and pepper. Grill peppers, onions and zucchini until slightly charred, turning often, about 6 minutes. Grill bread until lightly charred and just crisp, turning often, for about 3 minutes. Take off grill and cool.
Cut peppers, onions and zucchini into 1/2-inch pieces and place in bowl. Add cucumber, tomatoes, olives, mint, cilantro and bread (torn into 1” pieces). Whisk together 1/2 cup oil, lemon juice, cumin, salt and pepper and toss to coat. Top with feta cheese.