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Roasted Vegetable Stuffed Pitas



Roasting or grilling PIP vegetables is one of the easiest and most versatile ways to enjoy a wide assortment of the veggies found in our produce boxes. They make for a no-fuss side dish for meat, fish, and poultry, are easily incorporated into pastas and salads, and are great for meal prep lunches because they keep in the fridge for 4 to 5 days.



This week’s recipe makes good use of some of our favorite veggies. Roasted vegetables, including zucchini, eggplant, and bell peppers are tossed with chickpeas, feta, lemon juice, and SoCo’s Tahini & Pesto, then stuffed into warm pita halves. It’s such a simple but totally satisfying vegetarian lunch. This one’s also perfect for meal prep – you can prepare the roasted vegetable filling in advance, then stuff it into pitas (either cold or warmed) later in the week.



Feeling inspired to try this recipe? We’d love to see your creations! Don’t forget to snap a photo, post it to social, and tag us @realfoodremedyrx so we can check it out and share it with our community to inspire others!


Watch How to Make It



Roasted Vegetable Stuffed Pitas


Prep time: 15 Min.

Total time: 30 Min.

Servings: 4



Ingredients:

1 zucchini, sliced into ½-inch rounds

2 bell peppers or 5-6 mini bell peppers, sliced

4 oz. mushrooms, sliced

1 eggplant (or ½ large), sliced into ½-inch rounds

2-3 Tbsp. avocado oil, or other neutral cooking oil

Fine grain sea salt

Freshly cracked black pepper

1 cup canned chickpeas, drained and rinsed

⅓ cup crumbled feta cheese

Juice from ½ lemon

¼ cup SoCo Tahini & Pesto

4 6-inch whole wheat pitas, halved and toasted or warmed



Instructions:

Preheat oven to 425ºF. Line a large sheet pan with parchment paper.


Toss the vegetables in the oil and season to taste with salt and pepper. Arrange in a single layer on the sheet pan. Transfer pan to preheated oven and roast until just fork tender, but not mushy, about 15 to 20 minutes.


Remove pan from oven. Add the chickpeas, feta, lemon juice, and tahini to the pan and toss gently to mix.


Spoon the roasted vegetable mixture into the toasted pita halves and serve.


Note: The filling can also be refrigerated and served cold or reheated. Stuff pitas just before serving.



By Carolyn Hodges, MS, RDN

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