Roasted Vegetable Pitas Recipe
Overview:
Roasted Vegetable Pitas are a delightful choice for a satisfying lunch or a quick snack, bursting with flavors and textures that are sure to tantalize your taste buds. This recipe combines the earthy richness of roasted eggplant, the vibrant sweetness of red bell peppers, the creamy goodness of cannellini beans, and the zingy freshness of parsley and lemon juice, all nestled within warm, fluffy pita bread rounds. With just a touch of aromatic garlic, savory cumin, and tangy yogurt, these pitas offer a harmonious symphony of Mediterranean-inspired ingredients, perfect for any occasion.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Eggplant |
| 1 | Bunch of parsley |
| 2 tbsp | Fresh lemon juice |
| 1 tbsp | Olive oil |
| 1/4 tsp | Salt |
| 1/8 tsp | Pepper |
| 1 | Clove of garlic |
| 1 | Red bell pepper |
| 1 can | Cannellini beans |
| 1/2 tsp | Ground cumin |
| 2 | Whole wheat pita rounds |
| Low-fat yogurt | |
| Green onions | |
| Black pepper (for garnish) |
Instructions:
-
Preheat the Broiler:
Preheat your broiler and position the oven rack about 5-1/2 inches from the heat source. -
Prepare the Eggplant:
Pierce the eggplant with a fork all over, then place it on a baking sheet. Place the baking sheet under the broiler and broil for about 30 minutes, or until the eggplant becomes very tender, remember to turn it frequently for even cooking. Once done, remove from the oven and let it cool slightly. -
Roast the Bell Pepper:
While the eggplant is roasting, prepare the red bell pepper. Cut the pepper in half lengthwise, then remove the seeds and membranes. Flatten the pepper halves with the palm of your hand and place them, skin side up, on a foil-lined baking sheet. Broil the peppers about 3 inches from the heat for approximately 10 minutes or until the skins become blackened and charred. -
Let the Pepper Steam:
Transfer the roasted pepper halves into a zip-top heavy-duty plastic bag, seal it, and let them stand for about 15 minutes. This step helps the steam loosen the charred skins, making them easier to peel. -
Prepare the Vegetables:
Once the eggplant has cooled, peel off the skin and coarsely chop the flesh. In a bowl, combine the chopped eggplant with finely chopped parsley, minced garlic, fresh lemon juice, olive oil, salt, and pepper. Stir well to combine, ensuring all the flavors meld together. -
Peel and Slice the Bell Pepper:
After 15 minutes, remove the bell pepper halves from the plastic bag. Peel off and discard the charred skins, then cut the pepper halves lengthwise into thin strips. -
Prepare the Bean Mixture:
Drain and rinse the cannellini beans, then combine them with ground cumin in a bowl. Stir well to coat the beans evenly with the aromatic cumin. -
Assemble the Pitas:
Warm the whole wheat pita rounds in the oven or microwave until they are soft and pliable. Spread each pita round evenly with the prepared eggplant mixture. Top with the roasted bell pepper strips, followed by the seasoned cannellini beans. -
Final Touches:
Add a dollop of low-fat yogurt on top of each assembled pita. Garnish with thinly sliced green onions and a sprinkle of freshly ground black pepper for an extra burst of flavor. -
Serve and Enjoy:
Serve the Roasted Vegetable Pitas immediately while they are still warm and inviting. These pitas make for a deliciously satisfying meal or snack that’s packed with wholesome goodness and Mediterranean flair.
Nutritional Information (Per Serving):
- Calories: 173.6
- Fat: 2.2g
- Saturated Fat: 0.4g
- Cholesterol: 0.9mg
- Sodium: 322.8mg
- Carbohydrates: 33g
- Fiber: 6.7g
- Sugar: 5.7g
- Protein: 7.4g
Keywords:
Beans, Vegetable, Broil/Grill, Less than 60 Minutes, Oven
Recipe Category:
Lunch/Snacks
Enjoy creating this delightful dish and sharing its delicious flavors with your loved ones! 🍆🔥🥙
