Note:Grill extra veggies at dinnertime so you’ll have some on hand for sandwiches and salads. They will keep refrigerated in a tightly sealed container for up to a week. Get an adult's help with the part of this recipe that requires a food processor.
Prep time: 5 minutes
What you need:
½ cup low-fat cream cheese or any other low-fat spreadable cheese
1 teaspoon chives, chopped
1 teaspoon parsley
3-4 cups leftover grilled veggies (we like carrots, eggplant, and zucchini)
4 whole-wheat pitas
Equipment and supplies
Butter knife (for spreading)
What to do:
With an adult's help, place cream cheese and herbs into a food processor.
Pulse until herbs are evenly distributed throughout cheese.
Spread 1-2 tablespoons of herbed cream cheese onto the inside of each pita.