Herby Vegetable Pita

Herby Vegetable Pita

More and more people are incorporating vegetarian meals into their diets and some cuisines naturally lean in that direction, Mediterranean is one of them. I want to cook more vegetarian meals for the public but I know how some people feel about their meat, it can be the center of a dish and some people can feel lost without it. When I cook vegetarian I keep that in mind and try to find a focus for the meal, something more composed or hearty so you don’t feel like you’re eating just side dishes. That’s the key, have one item of the meal put together so it becomes the focus, I find that when you offer less options, simplify choices the meal ends up feeling balanced on your plate.

The main focus for my Mediterranean meal is a roasted vegetable pita; a warm pita spread with hummus, topped with an assortment of roasted vegetables tossed in a herbaceous dressing and finished with a sprinkle of feta. The great thing about this recipe is that it can come together fairly quickly, a little chopping, blending and roasting and you’re done. Feel free to use store bought hummus, but if you are looking for something with a little more pizazz try out my roasted hummus.

 

Herby Vegetable Pita

Ingredients

Roasted vegetables

  • 3 zucchini or crookneck squash
  • half a head of broccoli or cauliflower
  • 1 large sweet potatoes
  • 1 onion
  • 1 poblano or bell peppers
  • 2 tbsp. oil
  • 1 tsp. salt

Herb dressing

  • 1 c packed cilantro
  • 5 green onions
  • ¼ c mint
  • 1 jalapenos
  • 1 lemon, juiced
  • ½ tsp. cumin
  • 2 large garlic cloves
  • 1 tsp. salt

To serve

  • Pitas
  • Hummus
  • Crumbled feta

Directions

Roasted vegetables

  1. Preheat an oven to 400F.
  2. Chop or cube all of the vegetables into ½ inch cubes, small bite sized pieces, toss with the oil and salt and spread out on a large baking sheet.
  3. Roast the vegetables at 400F for 30-45 minutes until the sweet potatoes are tender.

Herb dressing

  1. Add all of the herb dressing ingredients into a food processor, mix until there are no large chunks occasionally scraping down the sides of the bowl. The sauce does not have to be perfectly smooth and with the lack of liquid it won’t end up silky smooth.
  2. Pour the herb dressing over the roasted vegetables, mix, taste and adjust the seasoning.

To serve

  1. Warm the pits in the oven, spread a layer of hummus on the pita, top with a generous amount of vegetables and a sprinkle of feta.


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