Roasted Vegetable and Feta Pita Pockets

Our take on this classic Mediterranean street food is simple to make and packed with flavor. With tender-crisp roasted vegetables and salty feta cheese, these pita pockets are a perfect vegetarian lunch or dinner.

The pita pocket is a humble yet versatile food item that has been enjoyed in the Mediterranean for centuries. It is a simple flatbread that can be stuffed with a variety of fillings, making it a perfect vehicle for leftovers or quick meals. In this recipe, we fill our pita pockets with a colorful array of roasted vegetables and feta cheese. The vegetables are tossed in olive oil and oregano, then roasted until tender and slightly browned. The feta cheese adds a salty, tangy flavor that complements the sweetness of the vegetables. Serve these pita pockets immediately with a side of hummus or yogurt sauce for dipping.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 whole-wheat pita pockets

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the vegetables with the olive oil, oregano, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
4. Cut the pita pockets in half and stuff them with the roasted vegetables and feta cheese.
5. Serve immediately.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes their edges.
• The oregano adds a subtle herbaceous flavor that complements the vegetables and feta cheese.
• The feta cheese adds a salty, tangy flavor that balances out the sweetness of the vegetables.
• The pita pockets are a convenient and portable way to enjoy this meal on the go.