Pita Pockets With White Bean Spread And Roasted Vegetables Recipes

VEGGIE-STACK PITA POCKETS

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

VEGETABLES-AND-DIP PITA POCKET

Steps:

• Toast the pita just until warm and pliable.
• In a medium bowl, toss the celery and carrots with the olive oil and 1/4 teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley.
• Serve or wrap tightly in foil, plastic wrap or wax paper and pack for lunch.

ROASTED VEGGIE PITAS

Steps:

• Preheat oven to 450 degrees F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
• Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450-degree F oven for 2 to 3 minutes or until cheese melts.

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

PITA POCKETS WITH WHITE BEAN SPREAD AND ROASTED VEGETABLES

Steps:

• Preheat oven to 400 F. On 2 baking sheets, toss zucchini and eggplant with 2 tablespoons olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Roast, turning once, until well browned and cooked through, about 20 minutes for zucchini, 25 minutes for eggplant. Roast peppers over burner until blistering and slightly charred. Place in bowl, cover with plastic wrap, and let sit 10 minutes before running under cold water and removing skins. Cut into long thin slices. In food processor, combine beans, garlic, 2 tablespoons olive oil, chicken stock, ½ teaspoon salt, and ½ teaspoon pepper. Pulse until creamy and smooth, about 1 minute. To assemble, cut pitas into halves, spread approximately 2 tablespoon white bean puree in each half, and fill with ½ cup mixed vegetables and 1 tablespoon fresh basil leaves. Repeat with remaining halves. Serve two halves per person.