Roasted Vegetable Pitas Food

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.

ROASTED VEGETABLE PITAS

Steps:

• After roasting the peppers, position the oven rack about 6 inches from the broiler heating element. Pierce the eggplant several places with a fork; place it on a baking sheet. Turning once as it cooks, broil the eggplant for about 15 minutes, or until it is very tender when pierced with a fork. Set it aside to cool. Move the oven rack to the center of the oven; preheat the oven to 350℉ (180℃). Whisk together the lemon juice, olive oil, garlic, ⅛ teaspoon of the salt, and pepper in a small bowl. Adjust the seasonings to taste. When the eggplant has cooled, peel it and cut into 1-inch cubes. Toss the eggplant, cilantro, and lemon juice mixture in a medium bowl. Set aside. Cut the peeled roasted red bell peppers lengthwise into ¼ inch-wide strips. Set aside. Combine the soybeans, cumin, and remaining ⅛ teaspoon salt in a small bowl. Just before serving, wrap the pita breads in foil; place directly on the oven rack for about 5 minutes, or until softened. (Or put the unwrapped pitas in the microwave on high for about 45 seconds). Use a serrated knife to cut each pita in half horizontally. Place the 4 pita bread halves, rough sides up, on large salad plates. Evenly spread each pita round with the eggplant mixture: top with bell pepper strips and mounds of the bean mixture. Add a dollop of yogurt to each pita; sprinkle with the scallions and pepper. ADVANCE PREPARATION: The eggplant and bell peppers can be roasted early the day they are to be served; cover and refrigerate. The eggplant-cilantro and soybean-cumin mixtures can be combined several hours before serving; cover and refrigerate. Bring everything to room temperature and assemble just before serving.

VEGGIE-STACK PITA POCKETS

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

ROASTED VEGETABLE DIP WITH BAKED PITA CRISPS

Steps:

• Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
• Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
• Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
• Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps and vegetable dippers.
• Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.

VEGGIE PITA SANDWICH

Steps:

• Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
• Add spinach and lettuce leaves (uncut).
• Add remained sliced veggies, oil and vinegar.
• Fold in half and serve.
• NOTE: Do not add salt, as the cheese adds a sense of saltiness.

HARVEST BREAKFAST PITAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
• Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
• Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
• Fill pita breads with scrambled eggs and baked vegetables.

ROAST BEEF GARDEN PITAS

Steps:

• Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion., In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.

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.

VEGETABLE PITA PIZZAS

Steps:

• Halve the pita loaves horizontally to form 4 rounds, arrange the rounds, rough sides up, on a baking sheet, and brush the tops lightly with the additional oil. Sprinkle the rounds with salt to taste and toast them in the middle of a preheated 350°F. oven for 5 minutes, or until they are pale golden and crisp. Sprinkle half the mozzarella onto the rounds and bake the rounds for 1 minute, or until the mozzarella is melted. While the rounds are toasting, in a large skillet cook the onion and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened, add the bell peppers, and cook the mixture, stirring, for 4 minutes, or until the peppers are softened. Add the zucchini, the mushrooms, the oregano, and salt and pepper to taste and cook the mixture, stirring, for 2 minutes, or until the zucchini is softened. Stir in half the remaining mozzarella and divide the mixture among the rounds, mounding it slightly. Top the rounds with the remaining mozzarella, the tomato, the basil, and the Parmesan and broil the rounds under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheeses are melted and bubbly.