Roasted Vegetable Pitas
Elevate your lunch game with these vibrant and flavorful Roasted Vegetable Pitas! Packed with caramelized red bell peppers, zucchini, and cherry tomatoes, these Mediterranean-inspired pockets of goodness are roasted to perfection and layered with creamy hummus and a drizzle of tangy tahini sauce. The warm, toasty pita bread serves as the perfect vessel for this wholesome combination, while a sprinkle of fresh parsley adds a pop of color and freshness. Quick and easy to prepare in just 40 minutes, this vegetarian dish is not only nutritious but also a delicious way to incorporate more veggies into your diet. Whether you're meal prepping, hosting a casual gathering, or just craving something satisfying and healthy, these roasted vegetable pitas are a must-try!
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Recipe Information
Ingredients
- 2 large red bell pepper
- 2 medium zucchini
- 1 large red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces pita bread
- 1 cup hummus
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the red bell peppers and zucchini into thin strips. Slice the red onion into wedges.
Place the bell peppers, zucchini, onion slices, and cherry tomatoes on the prepared baking sheet.
Drizzle the vegetables with olive oil, then sprinkle with cumin, paprika, salt, and black pepper. Toss everything 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 roast, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth. Adjust the consistency with more water if necessary.
Warm the pita bread in the oven for about 2-3 minutes or until soft and pliable.
Spread a generous layer of hummus inside each pita pocket.
Fill each pita with the roasted vegetables and drizzle with the tahini sauce.
Garnish with a sprinkle of freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 4023.2 mg | 22351% | |
| Potassium | 987 mg | 21% | |
*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.
