Roasted Veggie Pitas Recipes

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.

ROASTED VEGETABLE PITA WITH CREAMY FETA DRESSING

Steps:

• Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
• Toss vegetable mixture to lightly glaze the vegetables with olive oil.
• Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
• Prepare the dressing while vegetables are broiling.
• Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
• Creamy Feta Dressing:.
• Combine all ingredients except the dill into a blender and blend until smooth.
• Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
• Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.

ROASTED VEGETABLE PITAS

Steps:

• Pierce eggplant with a fork; place on a baking sheet.
• Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
• Let cool; peel and coarsely chop.
• Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
• Cut bell pepper in half lengthwise; discard seeds and membranes.
• Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
• Broil 3 inches from heat 10 minutes or until blackened and charred.
• Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
• Peel and discard skins, and cut pepper halves lengthwise into thin strips.
• Combine beans and cumin in a bowl; stir well.
• Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
• Sprinkle with pepper.

VEGGIE CHICKEN PITAS

Steps:

• In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.