Looking for a delicious and healthy meal that’s bursting with flavor? Dive into the vibrant world of Mediterranean cuisine with our Roasted Veggie Pitas with Avocado Dip! This easy-to-make recipe combines the goodness of roasted vegetables with a creamy avocado dip, all wrapped in warm, whole wheat pitas. Perfect for a quick lunch or a delightful dinner, this dish not only tantalizes your taste buds but also nourishes your body. Get ready to impress your family and friends with a meal that’s as nutritious as it is delicious—let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 whole wheat pitas
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 avocados
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Dice the zucchini into uniform 1/2-inch cubes, slice the red bell pepper into similar-sized pieces, and halve the cherry tomatoes.
- Place the prepared vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and freshly ground black pepper. Toss gently to ensure even coating.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even cooking and browning.
- While vegetables are roasting, prepare the avocado dip. Cut avocados in half, remove the pit, and scoop the flesh into a food processor or blender.
- Add minced garlic, lime juice, a pinch of salt, and a small amount of water to the avocados. Blend until smooth and creamy, adjusting consistency with water if needed.
- Warm the whole wheat pitas in the oven during the last 2-3 minutes of vegetable roasting to make them soft and pliable.
- Remove vegetables from the oven when they are tender and slightly caramelized. Let cool for 2-3 minutes.
- Assemble the pitas by spreading a generous layer of avocado dip inside each pita, then fill with the roasted vegetables.
- Garnish with fresh chopped cilantro and serve immediately while vegetables are still warm.
Tips
- Prep Ahead: To save time, chop your vegetables the night before and store them in an airtight container in the fridge. This way, you can simply toss them in the oven when you’re ready to cook!
- Customize Your Veggies: Feel free to swap out the zucchini and bell pepper for your favorite vegetables. Eggplant, mushrooms, or even sweet potatoes would work wonderfully in this recipe.
- Perfectly Roasted Veggies: Make sure to spread your vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which may prevent that delicious caramelization.
- Adjust the Dip: If you prefer a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce to the avocado dip. You can also mix in some Greek yogurt for an extra creamy texture.
- Serving Suggestions: Serve the pitas with a side of mixed greens or a simple salad to complete your meal. A drizzle of balsamic reduction can also elevate the dish!
- Storage Tips: If you have leftovers, store the roasted veggies and avocado dip separately to keep the pitas from becoming soggy. They can be enjoyed cold or reheated in the oven for a quick meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
