Honey Road's Red Pepper Pitas

Cara Tobin, Executive Chef-Owner of Honey Road

Charring red peppers on the grill helps remove their skins and concentrate their sweetness for this delicious summery appetizer!

Prep Time

5 minutes

Cook Time

15 minutes


4 Servings


3 bell pepper, red
1 bunch scallions
1 tablespoon cumin
1 tablespoon mint, dried
1 lemon (juice of)
1 teaspoon pomegranate molasses
2 tablespoons olive oil, extra virgin
  salt and pepper (to taste)


  1. Roast the peppers on the grill until blistered. Place in a bowl and cover. Let cool.
  2. When the peppers are cool enough to handle, peel the skin and discard.
  3. Remove the seeds and set aside the flesh.
  4. Toss the scallions with olive oil and grill until soft.
  5. Finely chop the peppers and scallions and mix with the remaining ingredients.
  6. Season with salt and pepper to taste.
  7. Spread a thin layer on a pita. Grill the pita on a low heat, plain side down until warm.
  8. Serve while warm.