Pita Rounds Stuffed with Sweet Roasted Vegetables


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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: 310 per serving
Percent from Fat: 24%
Cusine: Greek, Vegetarian
Course: Lunch
Diet: mediterranean
Food as MedicineSM Ingredient: Asparagus

Food as MedicineSM Tip

Asparagus has a diuretic effect, because it is rich in an amino acid called asparagine, and very low in sodium.

Culinary Taste Tip

Roasting is an easy, underutilized and flavorful technique for cooking asparagus. It concentrates flavor and brings out the sweetness in asparagus.

Culinary Technique Tip

You'll know your asparagus has been sitting in the grocery store for too long if the cut end is dry and slightly concave. Buy springy asparagus with tight tips. Slice the ends off and stand a bunch up in a little water when you get home, like a vase of flowers.


1 large Portobello mushroom (6 oz.) cap, thickly sliced, large slices halved
1 bunch fresh asparagus, about 1 lb. trimmed, cut into 2-inch lengths
1 each red and yellow bell pepper, seeded, cut into 1-1/2 inch chunks
3 tablespoons Roasted Red Pepper or Sun Dried Tomato dressing, such as Kraft brand, divided
1/4 teaspoon each: salt and freshly ground black pepper
4 (4 to 5 inch) whole wheat pita bread rounds, cut in half crosswise
8 romaine lettuce leaves
1 oz. Romano cheese, shaved with a vegetable peeler


Heat oven to 425°F. In a jelly roll pan or shallow roasting pan lined with parchment paper, toss together mushroom, asparagus, bell peppers and 1 tablespoon of the dressing. Sprinkle salt and pepper over vegetables and toss again. Roast 12 to 14 minutes or until vegetables are crisp-tender. Transfer vegetables to a bowl and chill in refrigerator 5 minutes to cool.

Open pita pocket halves; line with lettuce leaves. Add cheese and remaining 2 tablespoons dressing to roasted vegetables, tossing well. Spoon mixture into lettuce lined pita pockets.


Parmesan or Asiago cheese may replace the Romano cheese. Boston lettuce may replace the romaine and your favorite low fat vinaigrette salad dressing may replace the Roasted Red Pepper dressing.

Nutritional Analysis

Total fat (g): 9; Fat calories (kc): 80; Cholesterol (mg): 10; Trans fatty acids (g): 0; Saturated fat (g): 3; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 2; Fiber (g): 9; Carbohydrates (g): 49; Sugar (g): 8; Protein (g): 14; Sodium (mg): 935; Calcium (mg) 176

Comments on Pita Rounds Stuffed with Sweet Roasted Vegetables

From: happyhorse

What vegtables can be substituted for the red and yellow peppers?

From: Kath

Since red and yellow peppers are somewhat sweet compared to green peppers, how about some roasted carrots? For that matter, you could add some papaya (not roasted). Most "green" peppers turn yellow then red as they ripen. I prefer the green for taste, but the color of them all is wonderful.

I love this recipe but often make substitutions--button mushrooms for Portabellos, broccoli for asparagus, onions or shallots for the peppers--it's just a nice mix of seasonal roasted veggies. Parsnips or potatoes also work. I use olive oil/a farmers' market roasted tomato salsa instead of the dressing (I don't buy bottled dressings--out of my budget and usually with additives). Garlic is something else I usually add.

If it's just the color mix you'd like, use some unpeeled cucumber and radish slices (soak in ice water before adding)--I like them cold and for the crunch--or add some sprouts or chives and fresh tomatoes.

Pita plus lettuce plus cheese is a base for anything that pleases you, and is actually quite good on its own. There's no way to ruin this, but I suggest you heat the pita--it brings out some of the flavor and makes it more pliable. Trust me, a heated pita half will not ruin the taste of cool ingredients, but a cold pita half may break apart and leave you searching for a fork to retrieve them.

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