Here's another yummy recipe!

Greek Vegetable Salad-Stuffed Pitas
from Rachel Ray's 30-Minute Meals Veggie Meals
Serves 2 as a supper, 4 as a side dish or starter

1 can (14oz.) quartered artichoke hearts in water, drained
1/4 small red onion, thinly sliced
2 vine-ripe tomatoes, seeded and diced
1 small pickling (Kirby) cucumber or 1/4 seedless European cucumber, washed, peeled, and chunked
20 Kalamata olives, pitted and chopped
1/2 cup chopped fresh flat-leaf parsley
(2 handfuls)
8 oz. feta cheese, crumbled
Juice of 1 lemon
A generous drizzle of extra-virgin olive oil
Coarse salt and black pepper, to taste
1 cup of plain yogurt
1 clove garlic, finely chopped
2 tablespoons fresh dill, chopped
A pinch of coarse salt and black pepper, to taste
4 large pitas, warmed
4 leaves of romaine lettuce, from the heart

Combine first 9 ingredients in a bowl.  Season with a little salt and pepper.  In a small bowl combine yogurt with garlic, dill, and salt and pepper.  Line a warm pita with a lettuce leaf, fill with salad, and top with yogurt sauce.