While on set last week, the lunch caterer cooked up delicious red quinoa, roasted chicken and these tasty pita sandwiches with grilled vegetables and yogurt.

I decided to make my own version with a bit of a healthy, Mediterranean taste. This Reel Chow version is also meatless. My recipe calls for using one sweet bell pepper, one large cubanelle pepper, one red onion, and one zucchini. This created a medley of color and taste. The yogurt filling was made with 2% Greek yogurt, part skim ricotta, lemon juice and zest, dill, and parsley. The combination was delish and very light.

Ingredients:

serves 4

• 1 red onion, quartered
• 1 orange bell pepper, quartered
• 1 cubanelle pepper, quartered
• 1/2 green zucchini, thinly sliced
• 1.5 cup of 2% Greek Yogurt
• 1/2 cup of part skim ricotta
• 1/2 lemon, juice and zest
• 1 tablespoon of dried or fresh dill
• 1 tablespoon of flat leaf parsley
• sea salt and black pepper to taset
• 1-2 tablespoons of olive oil
• 1 package of pita bread

Prepare all your ingredients. Wash, quarter and slice the vegetables. Set aside. If using an indoor grill which sits on your gas range, drizzle olive oil over the cooking surface and set to moderate heat. While the grill is heating up, make the yogurt and herb mixture.

In a nonreactive bowl, combine the yogurt, ricotta, lemon juice and zest, black pepper, dill, and parsley. Mix well, cover with plastic wrap and refrigerate.

Once the grill is hot, add the vegetables, plus a pinch of sea salt and black pepper. Grill for three to four minutes on each side until it becomes soft. The zucchini will cook faster because they’re sliced thin, so be sure to keep an eye on them so they don’t burn. Remove the cooked vegetables to the cutting board to cool before slicing thin.

Add the pita to the grill and let cook for about one minute per side or until browned. Remove and set aside.

Once the veggies have slightly cooled, start making your pita sandwiches by filling the pita first with the yogurt-ricotta spread then adding the vegetables. Serve immediately.

Grilled vegetables can be done on a propane grill, indoor grill or good ol’ charcoal grill. It’s up to you. I chose indoor because it’s so humid in New York at this time. The sun was really beating down the day I made this dish.

One of the best things about my Grilled Veggie Pita Sandwich is everyone, including kids, can load them with favorite ingredients from the mix, or minimize items they’re not crazy about. These are great for standing around the pool or hanging with in any backyard situation. Have fun with them, and enjoy the Mediterranean vibe in your own home this summer!