Loaded Roasted Veggie Pita Pockets
Discover your new favorite lunch with these satisfying pita pockets, brimming with a colorful medley of oven-roasted vegetables and a creamy hummus spread. This vibrant, heart-healthy meal is packed with fresh Mediterranean flavors and is incredibly simple to assemble.
Equipment
- Rimmed baking sheet
- Large mixing bowl
- Chef's knife
- Cutting board
- Toaster or oven
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 4 6-inch whole-wheat pita breads
- 1 cup low-sodium hummus
- 1 medium red bell pepper diced
- 1 medium zucchini diced
- ½ large red onion diced
- 2 cups mixed baby spinach and arugula
- 1 lemon cut into wedges
- 2 tablespoons crumbled feta cheese
- 2 tablespoons fresh dill chopped
Instructions
- Preheat & Prepare Vegetables : Position an oven rack in the center and preheat to 425°F (220°C). In a large bowl, combine the diced red bell pepper, zucchini, and red onion. Drizzle with olive oil and sprinkle with the oregano, smoked paprika, and black pepper. Toss everything together until the vegetables are evenly coated.
- Roast the Vegetable Medley : Spread the seasoned vegetables in a single layer on the rimmed baking sheet. Transfer to the preheated oven and roast for 20–25 minutes, tossing halfway through. The vegetables are ready when they are tender and have developed some caramelized edges.
- Warm the Pitas : About 5 minutes before the vegetables are finished roasting, warm the pita breads. You can toast them lightly in a toaster or place them directly on the oven rack for 2–3 minutes until they are warm and pliable.
- Prepare the Pockets : Once the pitas are warmed, carefully slice each one in half to create two pockets. If the pockets are stuck together, gently use a finger or a knife to open them up.
- Assemble the Pitas : Spread 2 tablespoons of the low-sodium hummus evenly on the inside of each pita half. Next, spoon a generous amount of the roasted vegetables into each pocket. Follow with a handful of the spinach and arugula blend, tucking it in alongside the vegetables.
- Garnish and Serve : Squeeze a wedge of fresh lemon juice over the fillings in each pocket. Finish with a sprinkle of crumbled feta cheese and chopped fresh dill. Serve immediately.
Notes
🥙 Storage & Tips
- Storage: For best results, store leftover roasted vegetables and hummus in separate airtight containers in the refrigerator for up to 3 days. Assemble the pitas just before serving to prevent them from becoming soggy.
- Ingredient Swaps: Feel free to use any seasonal vegetables you have on hand, such as mushrooms, eggplant, or yellow squash. For a different flavor profile, try a roasted red pepper hummus.
- Sodium Tip: To lower the sodium content even further, you can rinse the feta cheese under cold water for 30 seconds before crumbling. This can remove a significant amount of the brine.
🔍 Nutrition Information (Per Serving – 1 Pita with 2 Pockets)
- Calories: 348
- Total Fat: 17 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 8 g
- Cholesterol: 5 mg
- Sodium: 560 mg
- Total Carbohydrate: 48 g
- Dietary Fiber: 9 g
- Total Sugars: 4 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 39 g
- Protein: 11 g
- Vitamin D: 0 mcg
- Calcium: 72 mg
- Iron: 3 mg
- Potassium: 383 mg
- Vitamin C: 76 mg