Roasted Vegetable Pita with Creamy Feta Dressing
Elevate your lunch game with this Roasted Vegetable Pita with Creamy Feta Dressing, a vibrant and satisfying Mediterranean-inspired recipe that's perfect for any season. Featuring roasted zucchini, bell peppers, red onion, and cherry tomatoes tossed in olive oil and aromatic spices, this dish delivers a medley of caramelized goodness. Nestled in soft, warm pita bread alongside fresh baby spinach, the vegetables are brought to life with a tangy and velvety feta dressing made with Greek yogurt, lemon juice, and fresh dill. Ready in under 45 minutes, this recipe is ideal for a quick, healthy dinner or a make-ahead meal that’s bursting with flavor. Keywords: roasted vegetable pita, feta dressing recipe, Mediterranean pita, quick healthy dinner, vegetarian pita sandwich.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell pepper
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 0.5 teaspoons Garlic powder
- 0.75 cups Crumbled feta cheese
- 0.5 cups Plain Greek yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh dill
- 4 whole Pita bread
- 2 cups Baby spinach
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the zucchini into half-moons, the red bell peppers into strips, and the red onion into wedges. Place all the sliced vegetables and the cherry tomatoes on the prepared baking sheet.
Drizzle the vegetables with 3 tablespoons of olive oil, then sprinkle with salt, black pepper, dried oregano, and garlic powder. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the creamy feta dressing. In a small mixing bowl, combine the crumbled feta cheese, plain Greek yogurt, lemon juice, and fresh dill. Stir until smooth and creamy. If needed, add a tablespoon of water to thin the dressing to your desired consistency.
Warm the pita bread in the oven for 2-3 minutes or microwave for 20 seconds to make it pliable.
Assemble the pitas by layering a handful of baby spinach onto each pita, followed by a generous portion of the roasted vegetables. Drizzle the creamy feta dressing on top.
Fold or wrap the pita around the filling and serve immediately. Enjoy your Roasted Vegetable Pita with Creamy Feta Dressing!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
