Vegetarian hye rollers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cucumber -- seedless & |
| Chopped | ||
| 5 | tablespoons | Tahini -- well stirred |
| 3 | tablespoons | Lemon juice |
| 6 | Green onions with tops -- | |
| Chopped | ||
| 8 | larges | Radishes -- chopped |
| 3 | Plum tomatoes -- seeded & | |
| Chopped | ||
| 2 | larges | Pita bread -- OR |
| Salt | ||
| 2 | Cloves garlic -- minced | |
| Salt | ||
| 4 | larges | Flour tortillas |
| 8 | Peperoncini -- sliced | |
| Lengthwise | ||
| ¼ | pounds | String cheese -- torn into |
| Strings | ||
Directions
DRESSING
VEGETABLES
Place chopped cucumber in colander in sink and sprinkle lightly with salt. Let drain for 20 minutes. Meanwhile, prepare dressing and vegetables. To make dressing, in small bowl, stir together tahini, 3 tbsp water, lemon juice, garlic, and salt to taste. It will be as thick as mayonaise. (Dressing may be refrigerated up to 1 week.) To prepare vegetables, squeeze cucumbers dry in a clean towel. Add green onions, radishes and tomatoes and squeeze gently to remove excess liquid. If not using immediately, refrigerate in towel until ready to assemble sandwiches or up to 6 hours. Transfer to a bowl and toss together. To make sandwiches, split pita to make 2 flat rounds. If they are not soft and pliable, place on a plate, cover with plastic wrap and microwave on high for 30 to 50 seconds. Spread each round with 2 tbsp dressing. Spread a layer or vegetables and peperoncini down the center. Sprinkle with cheese and roll up tightly. Repeat with other pitas. Wrap in plastic wrap and refrigerate at least 1 hour or up to 4 hours before serving. Cut each sandwich in half to serve. 387 calories and 16 grams fat.
Recipe By : Entertaining on the Run From: Meg Antczak Date: 10-11-95 (10:36) (159) Fido: Cooking