Roasted veggie pitas
Discover the delightful flavors of roasted vegetables tucked inside warm pitas. A harmonious blend of savory and nutritious ingredients awaits!
Ingredients:
- 1 small zucchini (170g), thinly sliced lengthwise
- 1 small yellow summer squash (170g), thinly sliced lengthwise
- 1 medium onion, thinly sliced (1/2 cup)
- ½ cup sliced fresh mushrooms
- ½ of a red sweet pepper, cut into thin strips (1/2 cup)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large pita bread rounds, halved
- 4 teaspoons bottled vinaigrette or Italian salad dressing
- ¾ cup shredded smoked provolone or mozzarella cheese (90g)
Instructions:
- Preheat your oven to 230 °C. Take a large bowl and mix zucchini, summer squash, onion, mushrooms, and sweet pepper in it. Add oil, salt, and black pepper; mix well to ensure all vegetables are coated. Arrange the vegetable mixture in a 15x10x1-inch baking pan evenly. Roast in the oven for 8 to 10 minutes until the vegetables are soft and cooked through.
- Spoon the roasted vegetables onto the pita bread halves; drizzle with salad dressing. Sprinkle shredded cheese on top. If you prefer melted cheese, place the filled pitas on a baking sheet and bake in the preheated 450-degree F oven for 2 to 3 minutes or until the cheese is melted.
Summary:
- Calories: 1129 kcal
- Fat: 62 g
- Protein: 40 g
- Carbs: 114 g
- Potassium: 1536 mg
- Magnesium: 203 mg