Smoky grilled vegetables, savory halloumi, tangy yogurt sauce and warm pita make this a convenient camping lunch you can cook on the grate and eat by hand around camp.
Camp Kitchen Notes
A grill grate over steady coals or a camp grill gives the vegetables and halloumi enough direct heat to brown without needing much gear. Bring long tongs, a small cutting board, a knife, and a plate or shallow pan for moving cooked pieces off the fire. A small cooler container works well for the sauce, and a separate bag for pitas keeps them from getting damp. During cleanup, scrape the grate while it is still warm, wipe down the board, and keep any oily paper towels or food scraps contained before breaking camp.
Why Campers Like This Recipe
Pita pockets are easy to hold while sitting at a picnic table, tailgate, or camp chair, which makes them useful for camp lunches when plates are limited. Halloumi is a good choice for campfire cooking because it browns instead of melting through the grate, while the vegetables can be cut large enough to turn easily. The sauce brings moisture and tang, so the pita stays satisfying without needing a pile of extra toppings or multiple condiments spread across the table.
Camp Prep Tips
Before the trip, wash and cut the vegetables into sturdy pieces, then pack them in a container or reusable bag with a little room so they do not get crushed. Mix the yogurt sauce at home and keep it chilled in a leakproof container. If you want faster cooking at camp, separate the halloumi from the vegetables so it can go on the grate only when the vegetables are nearly done. Pack the pitas flat near the top of your food bin, then warm them briefly at the campsite so they fold without cracking.
Storage Tips
Keep halloumi and sauce in the cooler until you are ready to cook and assemble. The vegetables can ride in the cooler too, especially on warm days, but keep them away from loose ice water so they do not turn soggy. Assembled pita pockets are best eaten soon after grilling because the sauce and hot vegetables soften the bread over time. If you have leftovers, store the cooked vegetables and halloumi separately from the pitas, then rewarm the filling for another car camping lunch.
Recipe FAQ
How should I pack Grilled Vegetable & Halloumi Pita Pockets so the pitas do not get soggy?
Pack the pitas dry and separate from the vegetables, halloumi, and yogurt sauce. Keep the sauce in a small leakproof cooler container, and add it only after the grilled filling is in the pita. If the vegetables release liquid after chilling, drain off the extra moisture before they go on the grate.
Can the halloumi for these pita pockets be cooked over a campfire grate?
Yes, halloumi works well over a campfire grate as long as the heat is steady rather than flaming hard. Use tongs, oil the grate lightly if needed, and turn the slices once they are browned and firm enough to release. Cook it near the end so it stays warm and crisp-edged when the pitas are assembled.
Grilled Vegetable & Halloumi Pita Pockets
Equipment
- portable grill or campfire grill grate
- Tongs
- knife and cutting board
- Foil (optional)
Ingredients
- 1 red bell pepper seeded and sliced into strips
- 1 zucchini sliced into 1/2-inch rounds
- 1 red onion sliced into thick wedges
- 7 oz halloumi cheese sliced into 1/3-inch slabs
- 4 pita breads
- 2 tablespoons olive oil plus extra for grill
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a bowl, toss bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt and pepper.
- Oil the grill grate and heat over medium campfire or grill. Grill vegetables for 6–8 minutes, turning occasionally, until charred and tender. Transfer to a plate.
- Brush halloumi with remaining olive oil. Grill 1–2 minutes per side, until golden grill marks appear.
- Whisk yogurt, lemon juice, parsley, garlic, salt, and pepper in a small bowl to make sauce.
- Warm pita breads on the grill for 30 seconds per side, then slice open to form pockets.
- Fill pitas with grilled vegetables and halloumi. Drizzle with yogurt sauce. Serve warm.