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Grilled pitas with tomatoes, olives, and feta

Ingredients: 1 Cup(s) plum tomatoes; diced, peeled, seeded 1/2 Cup(s) olives; chopped 1/2 Cup(s) red onion; chopped 4 Tablespoon(s) olive oil; divided 9 Teaspoon(s) mint leaves 4 whole wheat pita breads 4 43/249 Ounce(s) feta cheese; crumbled Directions: Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts. Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend. Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese. Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve. Test-kitchen tip: To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit. NOTE: substitute chopped artichokes for olives Contributor: Bon Appetit July 2004
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From DEEANNE's recipe files White and green bean salad with tomatoes and basil In a deep pot, cover beas with 6-8 cups cold water. Add the thyme-salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming away any foam. Cover and cook until the beans are tender, about 90 minutes. Let cool in broth. In a la Grilled jalapeno buffalo burgers * See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or to taste. Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape into 6 patties, each about 1/2 inch thick. Brush g Cannelini beans with pancetta, fried sage, and grilled sausa Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature. Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more wat Grilled chicken with peach and green chili salsa Whisk ingredients to make the marinade. Arrange chicken in a large baking dish and pour on marinade, turning chicken to coat. Marinate in refrigerator overnight. The salsa can be made ahead. Bring salsa ingredients to a boil. Simmer and stir Smoked carpaccio with grilled potato, asparagus and watercre Rub the fillet with dry rub, reserve the remaining rub. Rub the potatoes with the butter and season with the reserved dry rub. Rub the asparagus with the butter. Heat the grill to 375 degrees and cook potatoes for 15 minutes. Place water tra Chile cheese tomatoes Cut tomatoes into thick slices. Mix remaining ingredients, except cheese, in small bowl and stir until well mixed. Place tomato slices in broiler pan or shallow baking dish. 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Press tomato wedg Grilled greek chicken kabobs COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate. PREHEAT grill to medium-hig New potato salad with dried tomatoes Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm. Meanwhile, place dried tomato Baked zucchini with tomatoes THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 minCooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Grilled southwestern chicken breasts 1. In 9" square pan stir together all marinade ingredients; oil, lime juice, chilies, and garlic. 2. Add chicken breasts; marinate, turning once, in refrigerator at least 45 min. 3. Meanwhile, prepare grill placing coals to one side; heat until coals White beans with tomatoes and chilies Heat olive oil in heavy medium saucepan over medium heat. Add jalapeno chilies, sage and chopped garlic and saute until garlic is tender but not brown, about 5 minutes. Add cannellini beans and tomatoes and simmer until mixture thickens and flavors blend, Mesclun salad with oven-roasted peppers and feta dressing Preheat oven to 425F . Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut