Savory Roasted-Vegetable Pitas Recipe

Name: Savory Roasted-Vegetable Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinated Vegetables:; 3 tablespoons water; 2 tablespoons olive oil; 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano; 2 teaspoons balsamic vinegar; 2 teaspoons Dijon mustard; 1 1/2 teaspoons fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 8 whole mushrooms (about 4 ounces); 6 (1/2-inch-thick) slices eggplant (about 1/2 pound); 3 (1/2-inch-thick) slices onion; 1 medium yellow squash, halved lengthwise; 1 medium zucchini, halved lengthwise; Remaining Ingredients:; Cooking spray; 2/3 cup diced tomato; 1/4 cup chopped bottled roasted red bell peppers; 4 (6-inch) whole-wheat pitas, cut in half and toasted; 8 (1/2-ounce) slices part-skim mozzarella cheese

Servings: persons

Marinated Vegetables:
3 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
8 whole mushrooms (about 4 ounces)
6 (1/2-inch-thick) slices eggplant (about 1/2 pound)
3 (1/2-inch-thick) slices onion
1 medium yellow squash, halved lengthwise
1 medium zucchini, halved lengthwise
Remaining Ingredients:
Cooking spray
2/3 cup diced tomato
1/4 cup chopped bottled roasted red bell peppers
4 (6-inch) whole-wheat pitas, cut in half and toasted
8 (1/2-ounce) slices part-skim mozzarella cheese

1
To prepare the marinated vegetables, combine first 9 ingredients in a large zip-top plastic bag; add mushrooms and next 4 ingredients (mushrooms through zucchini) to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove vegetables from bag; discard marinade.
2
Preheat oven to 400u00b0.
3
Arrange marinated vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400u00b0 for 25 minutes or until tender, stirring occasionally. Remove from pan; cool. Chop vegetables, and place in a large bowl; stir in tomato and bell peppers. Line each pita half with a cheese slice; fill each with 1/2 cup vegetable mixture.

845

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 21 ingredients. The key ingredients include: Marinated Vegetables:, 3 tablespoons water, 2 tablespoons olive oil, 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano, and more.

Yes, Savory 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.

Savory Roasted-Vegetable Pitas

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