Craving a meal that’s quick, healthy, and bursting with flavor? Look no further! These Roasted Veggie Pita Sandwiches are a weeknight hero. We’re talking a rainbow of tender, caramelized vegetables, a zesty Italian kick, and a generous blanket of melty smoked provolone, all tucked into a warm, soft pita pocket. It’s a simple, satisfying meal that comes together in about 30 minutes. Let’s get roasting!
Ingredients
• 1 small zucchini, cut lengthwise into thin slices
• 1 small yellow summer squash, cut lengthwise into thin slices
• 1 medium onion, thinly sliced
• 1⁄2 cup / 50g sliced fresh mushrooms
• 1⁄2 cup / 75g thin red sweet pepper strips
• 2 tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2 large pita bread rounds, halved crosswise to make 4 pockets
• 4 teaspoons bottled Italian salad dressing
• 3⁄4 cup / 85g shredded smoked provolone or mozzarella cheese
Instructions
1. Preheat your oven to 450°F / 230°C. In a large bowl, combine the zucchini, yellow squash, onion, mushrooms, and sweet pepper strips. Drizzle with olive oil, salt, and black pepper, tossing gently to coat.
2. Spread the vegetables in a single, even layer on a large 15x10x1-inch baking pan.
3. Roast for 8 to 10 minutes, until the vegetables are tender and lightly caramelized.
4. Gently open each pita half to form a pocket. Fill the pockets evenly with the hot roasted vegetables.
5. Drizzle the Italian dressing over the vegetables inside each pita, then top with the shredded cheese.
6. For an extra gooey finish, place the filled pitas on a baking dish and return to the oven for 2 to 3 minutes, or until the cheese is perfectly melted. Serve immediately.
Nutritional Information
• PER SANDWICH: 270 cal., 16 g total fat (5 g sat. fat), 15 mg chol., 669 mg sodium, 24 g carb., 2 g fiber, 10 g pro.
Pro Tips
• & Variations
• Make it Vegan:** Easily make this recipe vegan by swapping the dairy cheese for your favorite shredded provolone or mozzarella-style plant-based cheese.
• Creamy Avocado Swap:** For a creamy alternative to dressing, mash half an avocado with 1 tablespoon of lime juice and 1/4 teaspoon of salt. Spread this inside the pitas before adding the roasted veggies.
• Meal Prep Friendly:** Roast a double batch of the vegetables ahead of time! Store them in an airtight container in the fridge for up to 4 days. Reheat and assemble the pitas for a super-fast meal.
• Add a Protein Boost:** For a more filling sandwich, add a handful of chickpeas to the vegetable mixture before roasting.
• Don’t Crowd the Pan:** For the best caramelization, ensure your vegetables are in a single layer on the baking sheet. Use two pans if necessary. This helps them roast instead of steam.
FAQ
Q: How can I add more protein to these veggie pitas
A: Absolutely! For a simple and delicious protein boost, toss a can of drained and rinsed chickpeas with the vegetables before roasting. You could also add a generous spread of hummus inside the pita before filling for extra protein and flavor.
Q: Can I make these roasted veggie pitas vegan
A: Yes, this recipe is easily made vegan. Simply substitute the smoked provolone cheese with your favorite brand of shredded plant-based provolone or mozzarella-style cheese. All other ingredients are naturally plant-based.
Q: Are these pita sandwiches good for meal prep
A: They are perfect for meal prep. Roast a large batch of the vegetables and store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, just reheat the veggies and assemble the pitas for a quick and easy lunch or dinner.
Q: What other vegetables can I use in this recipe
A: Feel free to customize with your favorite roasting vegetables. Bell peppers of any color, broccoli florets, cauliflower, eggplant, or cherry tomatoes are all excellent additions or substitutions. Just be sure to cut them into similar-sized pieces for even cooking.
