Summer Time Veggie Pita Melt
Celebrate the flavors of the season with the irresistible Summer Time Veggie Pita Melt! This quick and wholesome recipe features tender roasted zucchini, juicy cherry tomatoes, and sweet red bell peppers tucked into warm, whole wheat pita pockets. Layered with fresh baby spinach, gooey melted mozzarella, tangy crumbled feta, and a drizzle of balsamic glaze, these pita melts offer a perfect balance of savory and fresh. With just 15 minutes of prep time and a golden skillet-finish, this vegetarian dish is both easy to make and bursting with garden-fresh flavor. Ideal for a light lunch, casual dinner, or even a picnic, these melts are a crowd-pleasing way to enjoy summer's finest produce.
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Recipe Information
Ingredients
- 4 pieces Whole wheat pita bread
- 1 medium-sized Zucchini
- 1 cup Cherry tomatoes
- 1 medium-sized Red bell pepper
- 1 cup Baby spinach leaves
- 1 cup Mozzarella cheese
- 0.5 cup Crumbled feta cheese
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic glaze
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchini into thin rounds, cut the cherry tomatoes in half, and dice the red bell pepper into small bite-sized pieces.
In a mixing bowl, combine the zucchini slices, cherry tomatoes, and diced bell pepper. Drizzle with 1 tablespoon of olive oil, sprinkle garlic powder, salt, and black pepper. Toss to coat evenly.
Place the seasoned vegetables on the prepared baking sheet and roast in the oven for 8-10 minutes until slightly tender and lightly caramelized.
While the vegetables are roasting, cut each pita in half to create a pocket. Gently open the pocket without tearing it.
Layer the inside of each pita pocket with baby spinach leaves, about 2 tablespoons of roasted vegetables, 2 tablespoons of shredded mozzarella cheese, and a sprinkling of crumbled feta cheese.
Lightly brush the outside of the pita pockets with the remaining olive oil.
Heat a large non-stick skillet over medium heat. Place 2 stuffed pita pockets in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until the cheese melts and the outside is golden brown. Repeat with the remaining pitas.
Drizzle balsamic glaze over the pita melts before serving.
Enjoy your Summer Time Veggie Pita Melt warm!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 409 mg | 31% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 501 mg | 11% | |
*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.
