Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash and dry the fresh produce.

  • 1 medium zucchini squash
  • 2 peaches
  • ½ small pkg fresh basil
  • ½ (5 oz) pkg spring mix (mixed greens)

• STEP 3

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 4

  Trim and halve zucchini lengthwise. Season the cut-sides with salt and pepper.

  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Once the pan is hot, coat with oil. Add zucchini to the pan and grill, flipping once, until charred and just tender, about 10 minutes. Remove to a plate. (Reserve pan for later use.)

  • 1 tsp extra virgin olive oil

• STEP 6

  Meanwhile, arrange pitas on a baking sheet pan. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until pitas are slightly crispy, about 5 minutes. Remove from oven and set aside.

  • 2 whole grain pitas

• STEP 7

  While the pitas are baking, finely grate Parmesan and set aside.

  • 2 oz Parmesan cheese

• STEP 8

  Quarter peaches lengthwise (around the pit); twist halves to separate, then remove and discard pits. Season the cut-sides with salt and pepper.

  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 9

  When the zucchini is done, return the pan to medium-high heat and coat with more oil. Add the peaches and grill, flipping once, until charred and warmed through, about 3 minutes. Remove to the plate with the zucchini.

  • 1 tsp extra virgin olive oil

• STEP 10

  Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Divide between one small bowl and one medium bowl. (Set medium bowl aside for the salad.)

• STEP 11

  Add cream cheese, salt, and pepper to the small bowl with the basil. Using the back of a spoon, mash and combine the cream cheese, then spread evenly over each toasted pita.

  • ½ (8 oz) block cream cheese
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 12

  Cut grilled zucchini crosswise into ¼-inch thick half-moons. Slice grilled peaches lengthwise into ½-inch thick wedges. Divide zucchini and peaches between pitas, arranging in an even layer, then top with Parmesan.

• STEP 13

  Return baking sheet to the oven and bake until flatbreads are warmed through and cheese is melted, about 3 minutes. Remove from oven.

• STEP 14

  Meanwhile, add oil, vinegar, honey, salt, and pepper to the medium bowl with the basil. Whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp honey
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 15

  Add mixed greens to the bowl with the dressing and toss to coat.

• STEP 16

  Divide flatbreads between plates and top each with a small handful of greens. Serve with remaining greens on the side and enjoy!