Roasted Vegetable Pitas Recipe

Name: Roasted Vegetable Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant; 1 tablespoon parsley, chopped; 2 tablespoons fresh lemon juice; 1 teaspoon olive oil; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 clove garlic, crushed; 1 red bell pepper; ½ cup cannellini beans, drained; ½ teaspoon ground cumin; 2 pita breads, onion if you can find it; ¼ cup low-fat yogurt; 2 tablespoons green onions, chopped; coarsely ground black pepper

Servings: persons

1 lb eggplant
1 tablespoon parsley, chopped
2 tablespoons fresh lemon juice
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 clove garlic, crushed
1 red bell pepper
½ cup cannellini beans, drained
½ teaspoon ground cumin
2 pita breads, onion if you can find it
¼ cup low-fat yogurt
2 tablespoons green onions, chopped
coarsely ground black pepper

1
Pierce eggplant with a fork; place on a baking sheet.
2
Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
3
Let cool; peel and coarsely chop.
4
Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
5
Cut bell pepper in half lengthwise; discard seeds and membranes.
6
Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
7
Broil 3 inches from heat 10 minutes or until blackened and charred.
8
Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
9
Peel and discard skins, and cut pepper halves lengthwise into thin strips.
10
Combine beans and cumin in a bowl; stir well.
11
Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
12
Sprinkle with pepper.

124

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 14 ingredients. The key ingredients include: 1 lb eggplant, 1 tablespoon parsley, chopped, 2 tablespoons fresh lemon juice, 1 teaspoon olive oil, and more.

Yes, Roasted Vegetable Pitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Pitas

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