Serves: 4
Total Calories: 234

FOR THE SAUCE:
1 large ripe tomato, coarsely chopped
1 medium dried Ancho red chili pepper, seeded and soaked in water for about 20 minutes, then coarsely chopped
1 slice toasted white bread, torn into pieces
1/3 cup , slivered almonds, , toasted
1/4 cup tightly packed fresh Italian parsley
1 small clove garlic, crushed
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar

kosher salt
freshly ground black pepper

2 large yellow onions
1 large fennel bulb
1 large red, yellow or green pepper
1 medium zucchini
extra-virgin olive oil

2 rounds pita bread

TO MAKE THE SAUCE: In a food processor, combine the sauce ingredients. Pulse until coarsely chopped. Season with salt and pepper. Transfer to a serving bowl.

Cut the onions crosswise into 1/2 inch slices. Cut off and discard the fennel stalks, remove the wilted outer leaves, and cut the bulb lengthwise into 1/4 inch slices. Halve the bell pepper lengthwise. Stem, core and seed the peppers, then flatten it with the palm of your hand. Trim the zucchini ends and cut on the bias into 1/2 inch slices.

Brush or spray both sides of the vegetables with the olive oil. Season with salt and pepper. Grill over Direct Medium heat until tender but not limp, turning once halfway through grilling time. The onion and fennel will take 10 to 12 minutes. The bell pepper and zucchini will take 6 to 8 minutes. Grill the pita pockets over Direct Medium heat until toasted, about 1 minute, turning once halfway through grilling time. Cut the pockets into wedges. Cut the vegetables into bite sized pieces. Serve with the sauce and pita.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 234
Calories from Fat: 111

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms