Roasted Vegetable Pita With Creamy Feta Dressing

Roasted Vegetable Pita With Creamy Feta Dressing

Time: 25 mins


  • 1 cup eggplant, cut into 1/2-inch pieces
  • 1/2 cup chickpeas (optional)
  • 1 red bell pepper, cut into 1/2-inch pieces (you may use green)
  • 1 small onion, cut in 1/2-inch pieces
  • 2 garlic cloves, thinly sliced
  • 1 large tomato, cut into 1/2-inch pieces
  • 1/4 cup basil leaves, shredded
  • 2 -4 tablespoons olive oil
  • 1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp dried)
  • 1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
  • 1/4-1/2 teaspoon salt, to taste
  • 2 -4 pita pockets, halves


  • 1 Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
  • 2 Toss vegetable mixture to lightly glaze the vegetables with olive oil.
  • 3 Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
  • 4 Prepare the dressing while vegetables are broiling.
  • 5 Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
  • 6 Creamy Feta Dressing:.
  • 7 Combine all ingredients except the dill into a blender and blend until smooth.
  • 8 Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
  • 9 Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.
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