Found this recipe in the Better Homes and Gardens June 2008 edition.
I am not a real big fan of onions - they just don’t agree with me, but there are other veggies I’ll happily add to this recipe and I don’t think the onions will be missed. In any case, here is the recipe, from the magazine.. add to it, take away, exchange… do whatever to make it work to your taste.
1 8 oz block feta cheese, quartered
1 medium zucchini, halved lengthwise
1 medium red onion, cut into 1/2″ slices 1
1/4 cup italian salad dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 Tbsp. honey 2
First, drizzle cheese, zucchini, and onion slices with half the salad dressing. Sprinkle with salt and pepper.
On rack of grill place zucchini, onion slices, and a 6-inch sast-iron skillet (use the skillet to soften the cheese) directly over medium heat. Grill zucchini and onion for 9 minutes or until tender, turning once halfway through cooking time. Remove vegetables.
Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.
To serve, cut zucchini in chunks. Drizzle cheese, vegetables, pitas and tomatoes with honey and remaining salad dressing.
