Roasted Veggie Pitas

  • Currently 4/5
From BHG

Serves 4

This recipe makes hot roasted veggies into a satisfying sandwich quickly. Also includes an avocado version for those who are so inclined.
1 small zucchini (6oz), thinly sliced lengthwise
1 small yellow summer squash (6oz), thinly sliced lengthwise
1 medium onion, thinly sliced (1/2 cup)
1/2 cup sliced fresh mushrooms
1/2 red sweet pepper, cut into thin strips (1/2 cup)
1/2 tsp salt
1/4 tsp ground black pepper
2 large pita bread rounds, halved
4 tsp bottled vinaigrette or Italian salad dressing
3/4 cup shredded smoked provolone or mozzarella cheese (3oz)
2 tbsp olive oil
1. Preheat oven to 450 degrees. 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 8-10 minutes or until vegetables are tender.
2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place pitas on a baking sheet and bake in the 450 degree oven for 2-3 minutes or until cheese melts.
3. Avocado Veggie Version: Prepare as above, except omit salad dressing. In a small bowl, mash 1 avocado, halved, seed, and peeled, with 1 tbsp lime juice and 1/4 tsp salt. Spread avocado mixture in pita bread rounds before filling with vegetables.

Holly Seiferth

Member since Dec 2007

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