- Vegetables with Walnut Dressing
- 8 pocketless pitas
- 2 ounces fresh pecorino cheese, shaved (1 cup)
- Light a grill. Cut the grilled vegetables into bite-size pieces and scatter over the pitas. Carefully transfer the flatbreads to the grill and cook over moderate heat just until warmed through, about 5 minutes. Transfer the flatbreads to a platter and drizzle the walnut dressing over the vegetables. Scatter the pecorino over the flatbreads and serve.
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