Ingredients

• 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)

Instructions

1. Prepare barbecue (medium heat). Whisk dressing and mint in small bowl to blend. Arrange tofu, bell peppers and green onions on small platter; brush with some of dressing mixture.
2. Wrap pita bread in foil; place at edge of grill to warm through. 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.
3. Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve.