Roasted Vegetable Pita With Creamy Feta Dressing Recipe

Name: Roasted Vegetable Pita With Creamy Feta Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Vegetable Filling; 1 cup eggplant, cut into 1/2-inch pieces; 1/2 cup chickpeas (optional); 1 red bell pepper, cut into 1/2-inch pieces (you may use green); 1 small onion, cut in 1/2-inch pieces; 2 garlic cloves, thinly sliced; 1 large tomatoes, cut into 1/2-inch pieces; 1/4 cup basil leaves, shredded; 2 -4 tablespoons olive oil; 1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp dried); 1 teaspoon chopped fresh thyme (or 1/4 tsp dried); 1/4 - 1/2 teaspoon salt, to taste; 2 -4 pita pockets, halves; Creamy Feta Dressing; 1/2 cup feta cheese, crumbled; 1/2 cup plain yogurt; 4 tablespoons milk (soy is okay); 4 tablespoons olive oil; 3 -4 tablespoons lemon juice; 1 - 1 1/2 teaspoon brown sugar (optional); 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 4 teaspoons fresh dill or 1 teaspoon dried dill

Servings: persons

Roasted Vegetable Filling
1 cup eggplant, cut into 1/2-inch pieces
1/2 cup chickpeas (optional)
1 red bell pepper, cut into 1/2-inch pieces (you may use green)
1 small onion, cut in 1/2-inch pieces
2 garlic cloves, thinly sliced
1 large tomatoes, cut into 1/2-inch pieces
1/4 cup basil leaves, shredded
2 -4 tablespoons olive oil
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp dried)
1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
1/4 - 1/2 teaspoon salt, to taste
2 -4 pita pockets, halves
Creamy Feta Dressing
1/2 cup feta cheese, crumbled
1/2 cup plain yogurt
4 tablespoons milk (soy is okay)
4 tablespoons olive oil
3 -4 tablespoons lemon juice
1 - 1 1/2 teaspoon brown sugar (optional)
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 teaspoons fresh dill or 1 teaspoon dried dill

1
Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
2
Toss vegetable mixture to lightly glaze the vegetables with olive oil.
3
Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
4
Prepare the dressing while vegetables are broiling.
5
Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
6
Creamy Feta Dressing:.
7
Combine all ingredients except the dill into a blender and blend until smooth.
8
Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
9
Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Roasted Vegetable Filling, 1 cup eggplant, cut into 1/2-inch pieces, 1/2 cup chickpeas (optional), 1 red bell pepper, cut into 1/2-inch pieces (you may use green), and more.

Yes, Roasted Vegetable Pita With Creamy Feta Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Pita With Creamy Feta Dressing

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