Vegetable Pita Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Brownberry Pocket Thins Pita, 8 serving (remove) Cheddar Cheese fat free Kraft Shredded, 0.50 cup (remove) Bush's Garbanzos (chickpeas), 1 cup (remove) *LEE KUM KEE PURE SESEME OIL SERV 1 Tbsp, 1 serving (remove) Lemon, fresh squeezed, juice of one whole lemon, 0.5 serving (remove) Eggplant, fresh, 0.5 eggplant, unpeeled (approx 1-1/4 lb (remove) Zucchini, 1 cup, sliced (remove) *1 med yellow onion, 0.25 serving (remove) 1 Med. Green Bell Pepper, 1 serving (remove) Cherry Tomatoes, Fresh, 1 Tomato, 10 serving (remove) *Extra Virgin Olive Oil, 2 tbsp (remove)*Enoki mushroom, 2 oz (remove)
Use a food processor to combine: chickpeas, lemon juice, 1 tbsp of olive oil, and sesame oil. Blend until smooth, then add salt and pepper to taste. Set your homemade hummus aside to use inside the pitas.
Slice all vegetables into bite size pieces. Put veggies in a roasting pan. Drizzle with olive oil, salt, and pepper. Bake at 400 degrees until vegetables are cooked, but not mushy.
Fill your pita pocket with about a tablespoon of hummus, a portion of the cheese, and the veggies.
Enjoy!
Serving Size: Makes 8 stuffed pitas
Number of Servings: 8
Recipe submitted by SparkPeople user TONNAS78.
Slice all vegetables into bite size pieces. Put veggies in a roasting pan. Drizzle with olive oil, salt, and pepper. Bake at 400 degrees until vegetables are cooked, but not mushy.
Fill your pita pocket with about a tablespoon of hummus, a portion of the cheese, and the veggies.
Enjoy!
Serving Size: Makes 8 stuffed pitas
Number of Servings: 8
Recipe submitted by SparkPeople user TONNAS78.
Nutritional Info Amount Per Serving
- Calories: 201.0
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 319.3 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 8.2 g
- Protein: 9.7 g
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