Herby Vegetable Pita

<span itemprop="name">Herby Vegetable Pita</span>

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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