VEGGIE PITA RECIPES

Name: Mediterranean Vegetable Pitas
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons grated lemon zest; 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper, optional; 1 large tomato, chopped; 1 cup chopped seeded cucumber; 1/2 cup chopped red onion; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 cups torn romaine; 8 whole wheat pita pocket halves; 1/2 cup crumbled feta cheese

MEDITERRANEAN VEGETABLE PITAS RECIPE: HOW TO MAKE IT

Mediterranean Vegetable Pitas Recipe: How to Make It image

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

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons grated lemon zest
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 large tomato, chopped
1 cup chopped seeded cucumber
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups torn romaine
8 whole wheat pita pocket halves
1/2 cup crumbled feta cheese

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, FatContent 19g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 39g carbohydrate (5g sugars, FiberContent 7g fiber), ProteinContent 9g protein.

PILED-HIGH GREEK VEGETABLE PITAS RECIPE | EATINGWELL

Piled-High Greek Vegetable Pitas Recipe | EatingWell image

The bright, fresh flavors of the Mediterranean come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

Provided by Diabetic Living Magazine

Categories Quick & Easy Vegetable Main Dish Recipes

Total Time 25 minutes

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed and patted dry
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon ground cumin
? teaspoon ground pepper
2 cups Roasted Butternut Squash & Root Vegetables (see Associated Recipes)
1 1/3 cups Lemon-Roasted Mixed Vegetables (see Associated Recipes)
1 cup fresh baby spinach
½ cup cherry tomatoes, halved
¼ cup crumbled reduced-fat feta cheese (1 oz.)
2 (6 to 7 inch) whole-wheat pita bread rounds, halved horizontally and lightly toasted (see Tip)
½ cup hummus
Lemon wedges

Steps:

Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.
Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.

Nutrition Facts : Calories 399.3 calories, CarbohydrateContent 52.7 g, CholesterolContent 5 mg, FatContent 14.8 g, FiberContent 12.6 g, ProteinContent 15.1 g, SaturatedFatContent 2.8 g, SodiumContent 722.5 mg, SugarContent 6.9 g

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