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This Roasted Vegetable Pitas with Creamy Herb Dressing Recipe was submitted on 03/28/2003 by Kimberly from PA.
"This is an excellent lunch recipe. Serve with baked potato wedges."
Ingredients:
1 cup yellow summer squash, cut in 1/2-inch diagonal slices
1 red pepper, cut into wedges
1 small onion, cut into eight wedges
2 garlic cloves, thinly sliced
1 large tomato, cut into eight wedges
1/2 cup spinach leaves, washed and torn into bite-size pieces (optional)
1 1/2 teaspoons olive oil
1 1/2 teaspoons fresh oregano, chopped, or 1/2 teaspoon dried oregano
1 1/2 teaspoons fresh basil, chopped, or 1/2 teaspoon dried basil (optional)
1/4 teaspoon salt (optional)
1/3 cup Creamy Herb Dressing (listed on this site)
2-4 whole-wheat pita pocket halves
Directions:
1. Prepare and cut vegetables.
2. Combine in mixing bowl all the above ingredients except the tomatoes and creamy dressing. Toss vegetable mixture to lightly glaze the vegetables with olive oil and herbs.
3. Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes; add tomatoes and spinach leaves to vegetable mixture and stir. Baste with additional marinade and broil for 5 additional minutes, or until vegetables are just tender and lightly browned. Tomatoes and spinach should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning of the 10 minutes.
4. Prepare the Creamy Herb Dressing while the vegetables are broiling.
5. Divide vegetable mixture evenly between two pita halves. Drizzle 2 tablespoons creamy dressing over each pita sandwich. Serve.
Groups:
Lunch, Vegetarian, Quick |
Preparation Time:
10 mins
Cooking Time:
10 mins
Servings:
2 |
