Vegetable Garden Pita Sandwich

roasted vegetable pita

Lunch is now a luxury thanks to this heavenly roasted vegetable pita sandwich. Oven roasting brings intensity and depth to this quartet of fresh vegetables, which you can switch up every now and then to make each lunch feel fresh and new.

Servings: 2
Serving size: 1 pita sandwich
Volume: 2 pita sandwiches
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

2 cups broccoli or cauliflower florets
1 large beefsteak tomato, cut into 1″ slices
1 zucchini, cut on the diagonal in 1″ slices
1 bell pepper, seeded and cut into 8 pieces
1 tablespoon extra virgin olive oil
1 tablespoon fresh snipped chives
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 (6″) rounds whole wheat pita bread

Preheat the oven to 350 degrees. Place the broccoli, tomatoes, zucchini, and peppers in a single layer on a large baking sheet lightly coated with cooking spray. Drizzle the vegetables with oil. Sprinkle with the chives, garlic, and pepper. Roast for 45 minutes or until the vegetables are golden brown and tender. Allow them to cool slightly. While the vegetables are cooling, cut a 1″ slice off each pita round and open the pockets. Place the cut slices in the pockets, and then stuff each with half of the roasted vegetables. Drizzle each with 1/2 teaspoon of the pan juices. Serve immediately

Note: While you are roasting, prepare extra vegetables to refrigerate for other uses.

Why We Love It
As fancy as this flavorful sandwich looks, it takes little effort to make. Vegetarians love this and so do carnivores, but if you’re looking to get more protein in this meal, adding soy or soy nuts, chicken or turkey to the mix is okay too. Eating vegetables has never been so good.

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