Best 5 Pita Sandwiches With Eggplant Peppers Tomatoes And Cucumber Recipes
Embark on a culinary journey to the Mediterranean with our tantalizing pita sandwiches, bursting with the vibrant flavors of fire-roasted eggplant, peppers, tomatoes, and refreshing cucumber. These vegetarian delights are not only easy to make but also pack a nutritious punch, making them a perfect option for quick lunches, light dinners, or satisfying snacks. Complement your pita pockets with tangy tzatziki sauce for an extra layer of creaminess and a delightful interplay of textures.
Explore variations of this versatile dish with three irresistible recipes:
* **Classic Pita Sandwiches:** Experience the simplicity and goodness of fire-roasted vegetables wrapped in warm pita bread, drizzled with olive oil, and sprinkled with herbs.
* **Loaded Pita Sandwiches:** Indulge in a flavor-packed extravaganza with roasted vegetables, feta cheese, and a zesty tahini sauce, all nestled in a fluffy pita pocket.
* **Mediterranean Mezze Platter:** Transform your pita sandwiches into a delightful mezze platter by serving them alongside hummus, baba ganoush, and a variety of Mediterranean salads.
With this trio of recipes, you'll have endless options for creating delicious and satisfying meals that showcase the vibrant flavors of the Mediterranean.
PITA SANDWICHES WITH EGGPLANT, PEPPERS, TOMATOES AND CUCUMBER
Provided by Jill Browning
Categories Sandwich Pepper Tomato Bake Vegetarian Kid-Friendly Yogurt Lunch Mayonnaise Basil Cucumber Eggplant Healthy Bon Appétit Illinois Small Plates
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- for sauce:
- Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. for sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
- Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.
CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CUCUMBER PITA WEDGES
I first tasted these delicious snacks at a friend's houses. Of the finger foods she served, this platter was the first to empty.-Grace Yaskovic, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and salad dressing mix until combined. , Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cut each into six wedges. Top with cucumbers; sprinkle with lemon-pepper.
Nutrition Facts :
TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
- Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
- Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
- In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
Tips:
- Choose fresh and flavorful vegetables: The quality of your ingredients will greatly impact the taste of your pita sandwiches. Look for eggplant, peppers, tomatoes, and cucumbers that are ripe and free of blemishes.
- Roast the eggplant and peppers: Roasting brings out the natural sweetness and flavor of the eggplant and peppers. Be sure to let them cool slightly before slicing and assembling the sandwiches.
- Use a variety of herbs and spices: Herbs and spices add depth of flavor to the sandwiches. Use a combination of fresh and dried herbs, such as oregano, basil, thyme, and rosemary. You can also add a pinch of cayenne pepper for a bit of heat.
- Make a flavorful dressing: The dressing is what ties all the flavors of the sandwich together. Use a combination of olive oil, lemon juice, garlic, and fresh herbs. You can also add a dollop of yogurt or sour cream for a creamy texture.
- Assemble the sandwiches just before serving: This will help to prevent the bread from getting soggy. If you are making the sandwiches ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours.
Conclusion:
Pita sandwiches with eggplant, peppers, tomatoes, and cucumber are a delicious and healthy way to enjoy fresh summer vegetables. They are perfect for a quick lunch or dinner, and they can also be packed for a picnic or a road trip. With a little planning and preparation, you can easily make these sandwiches at home. So next time you are looking for a tasty and satisfying meal, give pita sandwiches with eggplant, peppers, tomatoes, and cucumber a try. You won't be disappointed!
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