"Grilled Vegetable Pitas with Avocado Cheese"
By Chef Mark Shoopman
Avocado Cheese Ingredients:
1 each Ripe avocado
8 oz. Mascarpone cheese
2 teaspoons Minced garlic
4 teaspoons Minced sweet chili pepper
2 teaspoons Minced onion
1 tablespoon Honey
1 tablespoon Chopped cilantro
teaspoon Course salt
teaspoon Freshly ground pepper
Place all items into a food processor and mix until pureed and creamy. Chill until ready to use.
Grilled Vegetable Ingredients:
1 each Yellow bell pepper
1 each Red bell pepper
1 each Sweet yellow onion
1 each Yellow Squash
1 each Zucchini
1 each Portobello mushroom
1 bunch Fresh thin asparagus spears
1 each Orange bell pepper
cup Extra Virgin Olive Oil
As needed sea salt and fresh ground pepper
cup Fresh spinach leaves
2cloves fresh garlic, minced
1 cup Pico de Gallo - store bought or fresh made
Clean and cut all vegetables except the asparagus into small bite size pieces approximately 1 inch squares and make sure the squash are cut to about a inch thickness.
In a mixing bowl combine the oil with salt and pepper and of the garlic and whisk to combine the flavors. If you wish, you can add your favorite herbs to add desired flavors.
Gently toss the vegetables into the oil and allow soaking for 10 minutes. Remove and lay out onto a pan.
Over medium-high heat on your grill, lovingly place the vegetables directly onto the grate. Sear quickly making sure not to burn, about 2 minutes on each side. Continue to season with the remaining oil if you wish.
Remove the vegetables from the grill and keep warm for service.
Brush the pita bread with olive oil and salt and pepper and place on the heated grill and grill for approximately 1 minute on each side until they are warm and toasty.
Spoon a dollop of the avocado cheese into the middle of the pita bread and top with some spinach leaves and the grilled vegetables. Finish with a spoonful of the Pico de Gallo, fold over and enjoy!