Roasted Vegetable and Feta Pita Pockets
These veggie-packed pita pockets are the perfect meal for a quick and easy lunch or dinner. The roasted vegetables are tender and flavorful, perfectly complemented by the creamy feta cheese and tucked into a warm pita pocket.
The inspiration for these pita pockets came to me one day when I was looking for a quick and easy meal to make for lunch. I had some leftover roasted vegetables in the fridge, and I thought it would be a great idea to stuff them into some pita pockets with some feta cheese. The result was so delicious that I knew I had to share the recipe with the world.
Roasted Vegetable and Feta Pita Pockets Roasted Vegetable and Feta Pita Pockets Roasted Vegetable and Feta Pita Pockets Roasted Vegetable and Feta Pita Pockets
Prep time: 20 | Cook time: 25 | Serves: 4
Ingredients
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 yellow squash, cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss vegetables with olive oil, oregano, salt, and pepper.
  3. Spread vegetables in a single layer on a baking sheet.
  4. Roast for 25 minutes, or until tender and browned.
  5. Heat pitas in a toaster oven or on a grill until warm.
  6. Fill pitas with roasted vegetables and feta cheese.
  7. Serve immediately.
Why It Works
  • The combination of roasted vegetables and feta cheese is a classic for a reason.
  • The roasting process brings out the natural sweetness of the vegetables, and the feta cheese adds a creamy richness.
  • The pita pocket is the perfect vessel for holding all of the ingredients together.