Roasted Vegetables Pita Pockets
The roasted vegetables combine with the creamy hummus spread to create a flavor combination that can satisfy even the pickiest eater. Don't worry about having leftovers either - their pita pockets are easily customized by adding more of your favorite veggies or proteins as needed!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine Middle Eastern
Servings 4 servings
Calories 334 kcal
Let's gather the ingredients!
- 2 small eggplants diced
- 2 red bell peppers diced
- 8 ounces portobello mushrooms sliced
- 1 small onion sliced
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper ground
- 4 whole wheat pitas
- 1 sprig Basil fresh
- 1 cup cherry tomatoes cut in half
- ½ cup vegan feta cheese crumbled
- Hummus for serving
Let's Begin!
Preheat oven to 400°F.
Place the vegetables (except the cherry tomatoes) on a large baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper and toss well. Roast for 20 minutes, stirring occasionally.
Heat the pitas and slice small pockets, then stuff them with basil, roasted veggies, cherry tomatoes, vegan feta cheese, and hummus.
Enjoy with family and friends!
Calories: 334kcalCarbohydrates: 56gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 17mgSodium: 759mgPotassium: 1082mgFiber: 13gSugar: 16gVitamin A: 2204IUVitamin C: 91mgCalcium: 139mgIron: 3mg
Keyword easy to make, Healthy, Pita, Pita Pocket, roasted vegetables, vegan, vegetables