How To make Roasted Vegetable Pitas
2 roasted red bell peppers
1 medium eggplant
(about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt :
or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
2 tablespoons chopped fresh cilantro
(do not use dried cilantro; if fresh is unavailable substitute fresh basil or flat-leaf parsley) 1 1/2 cups cooked soybeans
(one 15-ounce can drained and rinsed) 1 teaspoon ground cumin
2 white or whole wheat pita breads :
(6-inch)
1/2 cup nonfat plain yogurt
1/4 cup finely chopped scallions
(both green and white parts) 1 dash freshly ground black pepper -- or to taste
Makes 4 servings
Roasting concentrates flavors without adding fat and lends a buttery-soft texture.
After roasting the peppers, position the oven rack about 6 inches from the broiler heating element. Pierce the eggplant several places with a fork; place it on a baking sheet. Turning once as it cooks, broil the eggplant for about 15 minutes, or until it is very tender when pierced with a fork. Set it aside to cool.
Move the oven rack to the center of the oven; preheat the oven to 350F.
Whisk together the lemon juice, olive oil, garlic, 1/8 teaspoon of the salt, and pepper in a small bowl. Adjust the seasonings to taste.
When the eggplant has cooled, peel it and cut into 1-inch cubes. Toss the eggplant, cilantro, and lemon juice mixture in a medium bowl. Set aside.
Cut the peeled roasted red bell peppers lengthwise into 1/4-inch-wide strips. Set aside.
Combine the soybeans, cumin, and remaining 1/8 teaspoon salt in a small bowl.
Just before serving, wrap the pita breads in foil; place directly on the oven rack for about 5 minutes, or until softened. (Or put the unwrapped pitas in the microwave on high for about 45 seconds.) Use a serrated knife to cut each pita in half horizontally.
Place the 4 pita bread halves, rough sides up, on large salad plates. Evenly spread each pita round with the eggplant mixture: top with bell pepper strips and mounds of the bean mixture. Add a dollop of yogurt to each pita; sprinkle with the scallions and pepper.
ADVANCE PREPARATION: The eggplant and bell peppers can be roasted early the day they are to be served; cover and refrigerate. The eggplant-cilantro and soybean-cumin mixtures can be combined several hours before serving; cover and refrigerate. Bring every thing to room temperature and assemble just before serving.
Per serving: Cal 290, Pro 16.8g, Carb 32.2g, Fat 10.4g, Chol 0mg, Sod 266mg
Converted by MC_Buster.
How To make Roasted Vegetable Pitas's Videos
Roasted Veggie Pitas with Avocado Crema
Roasted cauliflower and chickpeas are served on chewy, whole wheat pitas with cool avocado crema. This sandwich is hearty, delicious, and healthy but tastes like an indulgence. The prep and cleanup are a flash. Dinner on the table in 30 minutes. Added bonus... its completely cruelty free!
Check me out on Instagram @theherrerafamily2015
Roasted Veggie Pita Platter
I'm HomeCookin a Roasted Veggie N Pita Platter! I roasted mushrooms, zucchini, potatoes, and garlic. I used the garlic to make a roasted garlic and made a homemade pickle hummus. Serve with toasted pita bread, parsley, cilantro, red onion, lemon, tomatoes or any veggies you have lying around. That's how you do it HomeCookin! #pita #platter #lunch #roastedveggies #veggies #vegan #vegetarian #hummus #pickles #garlic #roasted #fitness #healthy #lowcarb #keto #paleo #aioli #nomnomnom #sanfrancisco #food #foodie #foodlover #foodiegram #cooking #easymeals #homecook #followme #homec00kin
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
Instagram:
Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
Oil Free Cauliflower Mayonnaise:
Carrot Hummus:
Roasted Vegetable Spread/Dip:
INGREDIENT LIST:
1 Medium Onion (200g approx.)
1 Medium Red Bell Pepper (225g approx.)
1 Large Eggplant (530g approx.)
Cherry Tomatoes (140g approx.) or 1 medium Tomato (140g approx.)
7 to 8 Garlic cloves
1 Jalapeno Pepper (55g approx.) - you can add 2 if you want
3 Tablespoon Olive oil
3 Tablespoon Tahini
Lemon juice to taste ( I have added 1 tablespoon)
1/2 Teaspoon Ground Cumin
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
1/4 cup Parsley - finely chopped
METHOD:
Prepare a baking tray by lining it with parchment paper. Preheat the oven at 400F.
Peel and chop the eggplant into chunks and also roughly chop the other vegetables. Add the garlic cloves whole without removing the peel. Now add salt (to taste) and olive oil to it and mix well.
Transfer the vegetables to the baking tray and bake at 400 F for 45 to 50 minutes or until the vegetables are roasted. Then remove it from the oven and let it cool down.
Once it has cooled down, remove the garlic peel and transfer all of it to a food processor. Add tahini, lemon juice, ground cumin, salt and process it to a consistency of your liking. Remove it into a bowl and add finely chopped parsley. Mix well and chill it in the fridge for 1 to 2 hours.
Serve it as a dip with your favorite vegetables/Pita bread or use it as a spread in your sandwich.
Enjoy!
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#vegan #food #recipes
Thanks for watching the video How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
Cucumber Avocado Vegetarian Pita Sandwich
Here's a tasty, healthy vegetarian pita sandwich ⬇RECIPE BELOW⬇ Make these cucumber avocado pita sandwiches with regular or whole wheat pita bread for lunch. Use whatever vegetables and dressings you have on hand.
Print recipe -
Ingredients
Pita bread
blue cheese dressing
Avocado
Onion
Carrot
Cucumber
Cilantro
Provolone cheese
Lettuce
Video highlights
00:00 Overview for Cucumber Avocado Vegetarian Pita Sandwich.
00:12 Slice vegetables for veggie pita sandwiches.
00:22 Smear creamy dressing and avocado on pita bread.
00:32 Add onion, carrot, and cucumber slices.
00:43 Top with cilantro, cheese and lettuce leaves.
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Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to simple salads and sous vide cooking.
GRILLED VEGGIE SANDWICH ????
RECIPE (2 servings, 20min prep time)
-1 zucchini
-1 small eggplant
-1 red pepper
-2 cloves garlic
-2 Tbsp olive oil
-2 Tbsp balsamic vinegar
-a pinch of salt and dried oregano
Slice the veggies and mince the garlic.
Combine everything and set aside while making the sauce.
Grill on high hear in a pan (the peppers will need a bit longer than eggplant/zucchini, if the skin burns, don’t worry, you can rub it off layer)
Spicy hummus:
-1/4 cup (65g) hummus
-3 sun dried tomatoes
-2 Tsp Sambal oelek ir Chili Sauce
Blend until creamy
-2 bread rolls
-some rocket
-optionally vegan feta and hot sauce
Build your sandwich and enjoy! ????
Recipe Grilled Vegetable Pitas
Recipe - Grilled Vegetable Pitas
INGREDIENTS:
●1 eggplant (about 1 pound), cut into 1/2-inch-thick slices
●1 large portobello mushroom (5 to 6 ounces)
●1 small red bell pepper, quartered
●1 small yellow or green bell pepper, quartered
●2 (1/4-inch-thick) slices large red onion
●1/2 cup low-fat Italian or honey-Dijon salad dressing, divided
●4 (8-inch) rounds whole wheat or white pita bread
●4 ounces reduced-fat shredded Italian cheese blend