MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
ROASTED VEGETABLE PITA WITH CREAMY FETA DRESSING
Developed for the RSC#7 contest, I believe this is a winner! Roasted eggplant, onions and peppers with a creamy yogurt feta dressing will delight the senses!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 2-4
Number Of Ingredients 21
Steps:
- Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
- Toss vegetable mixture to lightly glaze the vegetables with olive oil.
- Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
- Prepare the dressing while vegetables are broiling.
- Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
- Creamy Feta Dressing:.
- Combine all ingredients except the dill into a blender and blend until smooth.
- Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
- Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.
Nutrition Facts : Calories 755.4, Fat 53, SaturatedFat 13.4, Cholesterol 45.6, Sodium 1665.5, Carbohydrate 57.2, Fiber 6.8, Sugar 13.4, Protein 16.9
ROASTED VEGETABLE PITAS
Make and share this Roasted Vegetable Pitas recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pierce eggplant with a fork; place on a baking sheet.
- Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
- Let cool; peel and coarsely chop.
- Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
- Cut bell pepper in half lengthwise; discard seeds and membranes.
- Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
- Broil 3 inches from heat 10 minutes or until blackened and charred.
- Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
- Peel and discard skins, and cut pepper halves lengthwise into thin strips.
- Combine beans and cumin in a bowl; stir well.
- Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
- Sprinkle with pepper.
Nutrition Facts : Calories 173.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.9, Sodium 322.8, Carbohydrate 33, Fiber 6.7, Sugar 5.7, Protein 7.4
VEGGIE CHICKEN PITAS
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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- Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
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