Roasted Vegetable and Hummus Pita Pockets

• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 pita pockets
• 1 cup hummus
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25 minutes.
4. 4 While vegetables roast, warm pita pockets in the oven for the last 5 minutes.
5. 5 Slice open pita pockets and spread hummus inside each.
6. 6 Fill pitas with roasted vegetables.
7. 7 Garnish with chopped parsley and serve.

Equipment

• Baking sheet
• Oven

Variations

• Add crumbled feta cheese for a tangy twist.
• Incorporate chickpeas for extra protein.

Substitutions

• Use tahini instead of hummus for a nuttier flavor.
• Substitute pita with whole wheat flatbread if preferred.

Pairings

• Pairs well with a refreshing cucumber salad or tabbouleh.

Nutrition

Tips

• For extra flavor, add a squeeze of lemon juice over the roasted vegetables before serving.
• Feel free to use any vegetables you have on hand!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain pita crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a side of tzatziki sauce or a simple green salad.

FAQ