Pan-Grilled Vegetable Fattoush

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Fattoush is a Lebanese bread salad made with pita bread. Just cut the pita into 6-8 pie-shaped triangles and lightly toast them. If your pita bread is leftover and hard, just break the pitas into pieces and add them to the salad. You can grill the vegetables in a grill pan or a vegetable basket on the outdoor grill.


  • 3 wheat pita bread rounds, each cut into 6-8 triangles and then lightly toasted until just crisp
  • Sea salt and pepper
  • 1 medium white eggplant (local when available), cut into ½-inch-thick slices
  • 2 medium zucchini (local when available), cut into diagonal ¼-inch-thick slices
  • 1 large Vidalia onion, cut into large ribs
  • 2 medium organic bell peppers (1 red and 1 yellow; local when available) cut in half, seeded, then cut into thick ribs
  • 5 tablespoons extra-virgin olive oil, divided
  • Pepper
  • Juice from 1 fresh lemon, about ¼ cup
  • 8-10 fresh mint leaves, torn


  1. Place the toasted pita triangles in a large bowl. Sprinkle salt and pepper on the eggplant and zucchini slices, then place them into another bowl. Add the onion ribs and bell peppers. Toss to combine. Drizzle 1 tablespoon of olive oil evenly over the vegetables; then, using two wooden spoons or your hands, toss to coat with the oil.
  2. Heat a large grill pan over medium-high heat. Brush the grill pan with a teaspoon of the olive oil, then arrange as many of the vegetable slices as you can in a single layer on the heated pan. Cook for about 3-4 minutes, or until the vegetables are medium brown but not burned. Turn to cook the other sides for 2-3 minutes, until fork-tender.
  3. Transfer the cooked vegetables to the bowl with the pita. Grill the remaining vegetables and add to the bowl. Using two wooden spoons, toss the vegetables with the pita to combine. Drizzle the remaining olive oil (about 3 tablespoons) and the lemon juice evenly over the salad, then toss to coat. Scatter the mint leaves over the top and toss to combine. Taste for seasonings. Serve warm or chilled for up to 8 hours, tossing again just before serving.