Summer Time Veggie Pita Melt Recipes

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SUMMER TIME VEGGIE PITA MELT



Summer Time Veggie Pita Melt image

Make and share this Summer Time Veggie Pita Melt recipe from Food.com.

Provided by michEgan

Categories     Lunch/Snacks

Time 10m

Yield 2-3 pitas

Number Of Ingredients 9

1/4 cup broccoli floret
1/4 cup cauliflower floret
1/4 cup mushroom (optional)
1/4 cup onion, chopped
1 tomatoes, chopped
shredded cheddar cheese
ranch dressing
1 whole wheat pita bread
cheese, optional (Your Favorite)

Steps:

  • Cook broccoli and cauliflower till desired tenderness. drain and put into bowl. Add mushrooms, if desired.
  • Cut and open a pita bread and stuff veggies inside. pour about 2 to 3 tablespoon ranch dressing inside. Top with the onion, chopped tomato and the cheddar cheese.
  • Close pita secure top with tooth pick.
  • Micro wave for about 30 to 40 seconds till.
  • everything is hot and cheese begins to melt.

Nutrition Facts : Calories 110.2, Fat 1, SaturatedFat 0.2, Sodium 180.1, Carbohydrate 23.2, Fiber 3.7, Sugar 3, Protein 4.4

VEGGIE MELTS



Veggie Melts image

This recipe comes from the Pampered Chefs 'Spring/Summer 1999 Season's Best Recipe Collection' at the request of a Zaar member.

Provided by Caryn

Categories     Lunch/Snacks

Time 1h27m

Yield 24 serving(s)

Number Of Ingredients 7

1 (11 ounce) package refrigerated French bread dough
3 plum tomatoes, sliced
1 small zucchini, sliced
1 (8 ounce) package mozzarella cheese, sliced
1 tablespoon fresh basil leaves, snipped or 1 teaspoon dried basil leaves
1/2 cup mayonnaise
1 clove garlic, pressed

Steps:

  • Preheat oven to 375 degree F.
  • Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
  • Cap bottom of bread tube; fill with dough.
  • Place cap on top.
  • Bake upright 50 to 60 minutes; cool 10 minutes.
  • Remove bread from tube; cool completely.
  • Cut into 1/4-inch slices; place on 15" round Baking Stone.
  • Increase oven temperature to 425 degree F.
  • Slice tomatoes; set aside.
  • Thinly slice cheese; set aside.
  • Snip basil.
  • In a 1 quart bowl, combine mayonnaise and basil.
  • Press garlic into bowl; stir until well mixed.
  • Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
  • Top each bread slice with zucchini, tomato, and cheese slices.
  • Bake 10 to 12 minutes or until cheese is melted and golden.

TUNA PITA MELTS



Tuna Pita Melts image

This is a nice change from your average tuna melt, it makes a great snack or light dinner, I sometimes add in some sunflower seeds also, adjust all amounts to suit taste.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 inch) pita bread
2 (6 ounce) cans tuna, drained
3 -4 tablespoons mayonnaise (or to taste)
2 tablespoons dill pickle relish
1 tablespoon fresh lemon juice
1 pinch dried dill
seasoning salt (to taste, or use white salt)
black pepper (to taste)
1/2 cup raisins
1 large tomatoes, sliced
1 cup grated cheddar cheese (divided into 1/4-cups or use mozzarella cheese)

Steps:

  • Set oven to 400 degrees.
  • Place the whole pitas onto a baking sheet in one layer.
  • Bake for 5 minutes or until lightly toasted.
  • In a bowl mix together tuna with mayonnaise, pickle relish, lemon juice and dried dill until well combined.
  • Season with seasoned salt and black pepper to taste, then mix in raisins.
  • Divide/top the mixture between the 4 toasted pitas.
  • Top with tomato slices, sprinkle the tomatoes lighty with salt and pepper, then top each tomato with about 1/4 cup grated cheddar cheese or mozzeralla cheese (or to taste).
  • Bake for about 5-6 minutes or until the cheese is well melted.

SUMMER-VEGGIE MELTS WITH CAPER SAUCE



Summer-Veggie Melts with Caper Sauce image

A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 13

1 small clove garlic, peeled and chopped
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 teaspoons sherry vinegar
2 tablespoons capers, drained and roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 bell peppers, cored, seeded, and cut lengthwise into sixths
1 red onion, cut into 1/2-inch-thick rounds
1 bunch Broccolini, tough ends trimmed (8 ounces)
Extra-virgin olive oil, for drizzling and brushing
Vegetable oil, for grill
2 hoagies or soft baguettes (each 12 inches), split
4 ounces thinly sliced provolone

Steps:

  • With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
  • Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
  • Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.

MEDITERRANEAN VEGGIE PITA



Mediterranean Veggie Pita image

This is a tasty and quick lunch idea. They're also good with chicken or tuna added for some extra protein; a healthy vegetarian option that you can throw together for an easy and delicious lunch.

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 7

1 whole wheat pita bread, cut in half
2 tablespoons hummus
1 large roasted red pepper, sliced
1 tablespoon crumbled feta
1 tablespoon black olives
5 slices cucumbers
1/4-1/2 cup mixed greens

Steps:

  • Split open a whole-wheat pita half and spread one side with hummus.
  • Add roasted red pepper, crumbled feta, black olives, cucumber, and a small handful of mixed greens.
  • Another yummy option would be to add chopped artichoke hearts.

Nutrition Facts : Calories 262.4, Fat 7.6, SaturatedFat 2.3, Cholesterol 8.7, Sodium 626, Carbohydrate 42.1, Fiber 7, Sugar 1.7, Protein 10.4

MEDITERRANEAN VEGETABLE PITAS



Mediterranean Vegetable Pitas image

Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

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.

Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.

GREEK VEGGIE PITA SANDWICH



Greek Veggie Pita Sandwich image

This is a delicious and very filling pita stuffed with veggies...healthy with no oil and only 1 gram of fat. This is from Hungry Girl. Posting here for safe keeping!

Provided by AlwaysEnL

Categories     Lunch/Snacks

Time 10m

Yield 1 pita, 1 serving(s)

Number Of Ingredients 11

1 whole wheat pita bread
2 ounces fat free Greek yogurt
1 small onion, sliced
1/2 cup sliced bell pepper (red and green)
2 cups fresh spinach
1/2 cup halved cherry tomatoes
salt
pepper
oregano
garlic powder
red pepper flakes (optional)

Steps:

  • In a small dish, combine yogurt with salt, pepper, oregano and garlic powder (season to taste). For some added spice, add red pepper flakes. In a skillet sprayed with no-cal cooking spray, cook onions and peppers over medium heat for 5 - 7 minutes. Add spinach and tomatoes, and cook until spinach leaves have lost their volume. Remove from heat, and mix veggies with yogurt sauce. Cut pita in half (toast if desired) and stuff with veggie mix.

Nutrition Facts : Calories 272.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.1, Sodium 440.6, Carbohydrate 54.7, Fiber 9.4, Sugar 11.9, Protein 13.3

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