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Roasted Vegetable Stuffed Pitas with SoCo Tahini & Pesto

The calendar tells us it’s officially fall but we’re still rescuing some of our favorite late summer produce like zucchini and eggplant. We’re looking forward to all the fall things – including local apples, winter squash, and dark leafy greens – but happy to savor the last of the bounty from warmer days.

Roasting or grilling PIP vegetables is one of the easiest and most versatile ways to enjoy a wide assortment of weekly rescues. 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 we’re so excited to partner with SoCo Tahini. As native Israeli's, the team at SoCo grew up eating tahini in all kinds of ways. But when they moved to the US, they couldn’t find any that were quite as good. So, they partnered with sesame seed growers to source the best sesame possible and with a Palestinian tahini expert to slow roast and stone grind those mighty seeds. It’s through these collaborations that they are able to share the tastiest, creamiest, tahini with you. Like us, SoCo believes economic collaboration creates bridges between communities. That's why they donate a portion of their sales from every jar to MEET, a non-profit that connects young Israeli and Palestinian students in business, impacting the next generation, helping in creating more collaborations. Check out all of SoCo's delicious tahinis on their website. Or head to see our friends at Gingham Market in Lakewood, Ohio or your local Heinen's store to pick some up!

This week’s recipe makes good use of some of our summer favorites. 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 @perfectlyimperfectproduce so we can check it out and share it with our community to inspire others!

Watch How to Make It

Roasted Vegetable Stuffed Pitas with SoCo Tahini & Pesto

Prep time: 15 Min.

Total time: 30 Min.

Servings: 4


1 Perfectly Imperfect zucchini, sliced into ½-inch rounds

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

4 oz. Perfectly Imperfect mushrooms, sliced

1 Perfectly Imperfect baby 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 Perfectly Imperfect lemon

¼ cup SoCo Tahini & Pesto

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


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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