Roasted Veggie 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.

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.

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.

ROASTED VEGETABLE PITAS

Steps:

• Pierce eggplant with a fork; place on a baking sheet.
• Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
• Let cool; peel and coarsely chop.
• Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
• Cut bell pepper in half lengthwise; discard seeds and membranes.
• Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
• Broil 3 inches from heat 10 minutes or until blackened and charred.
• Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
• Peel and discard skins, and cut pepper halves lengthwise into thin strips.
• Combine beans and cumin in a bowl; stir well.
• Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
• Sprinkle with pepper.