Grilled Tofu and Vegetable Pita Pockets

• 1/2 cup bottled Italian dressing
• 3 tablespoons finely chopped fresh mint
• 4 3/4-inch-thick slices firm tofu (from 14-ounce package), drained well on several paper towels
• 2 medium-size green bell peppers, quartered lengthwise, seeded
• 8 green onions, all but 3 inches of green tops trimmed
• 2 7-inch-diameter pita breads, cut in half crosswise
• 1/2 cup crumbled feta cheese (about 2 ounces)

1. Prepare barbecue (medium heat).
2. Whisk dressing and mint in small bowl to blend.
3. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
4. Wrap pita bread in foil; place at edge of grill to warm through.
5. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu.
6. Cut tofu and peppers into 1/4-inch pieces.
7. Fill each pita half with 1/4 of tofu and peppers.
8. Top each with 2 green onions and 1/4 of feta cheese.
9. Drizzle with any remaining dressing mixture and serve.

italian dressing, fresh mint, towels, green bell peppers, green onions, pita breads, feta cheese

Taken from www.epicurious.com/recipes/food/views/grilled-tofu-and-vegetable-pita-pockets-2157 (may not work)