Crispy Grilled Bean & Vegetable Souvlaki with Garlic Yogurt

Low Fat

A 565-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 can (15 oz/400g) cannellini beans, rinsed and drained
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 zucchini, cut into 1-inch pieces
• 1/2 red onion, cut into 1-inch pieces
• 8 cherry tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Pinch of salt and black pepper
• 4 small whole wheat pitas (approx. 60g each)
• 1/2 cup (120g) plain 0% fat Greek yogurt
• 1 small garlic clove, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prep: Rinse and drain the cannellini beans. Cut all vegetables into uniform 1-inch pieces. In a bowl, toss the beans, red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper.
2. Assemble the Souvlaki: Thread the marinated beans and vegetables alternately onto 4 skewers.
3. Grill the Souvlaki: Preheat your grill to medium-high heat. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender-crisp and slightly charred, and the beans are warmed through and have a slight crisp exterior.
4. Warm the Pitas: While the skewers are grilling, lightly toast the whole wheat pitas on the grill for 1-2 minutes per side until warm and slightly crispy.
5. Prepare Garlic Yogurt: In a small bowl, combine the Greek yogurt, minced garlic, and lemon juice. Mix well.
6. Serve: Remove the skewers and pitas from the grill. Serve two skewers per person with two warm pitas and a generous dollop of the garlic yogurt dip. Garnish with fresh parsley.