PITA POCKETS WITH WHITE BEAN SPREAD AND ROASTED VEGETABLES
Steps:
- Preheat oven to 400 F. On 2 baking sheets, toss zucchini and eggplant with 2 tablespoons olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Roast, turning once, until well browned and cooked through, about 20 minutes for zucchini, 25 minutes for eggplant. Roast peppers over burner until blistering and slightly charred. Place in bowl, cover with plastic wrap, and let sit 10 minutes before running under cold water and removing skins. Cut into long thin slices. In food processor, combine beans, garlic, 2 tablespoons olive oil, chicken stock, ½ teaspoon salt, and ½ teaspoon pepper. Pulse until creamy and smooth, about 1 minute. To assemble, cut pitas into halves, spread approximately 2 tablespoon white bean puree in each half, and fill with ½ cup mixed vegetables and 1 tablespoon fresh basil leaves. Repeat with remaining halves. Serve two halves per person.
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Manuel Rodriguez
[email protected]These pita pockets are a delicious and healthy way to start your day.
Anthony Dorsett
[email protected]I love that this recipe is so easy to make. I can have it on the table in less than 30 minutes.
Ali Latifu
[email protected]These pita pockets are a great way to use up leftover roasted vegetables.
Vikash Baniya
[email protected]I'm not a big fan of white beans, but I really liked the spread in this recipe. It was so creamy and flavorful.
Thapelo Motloung
[email protected]These pita pockets are the perfect finger food. They're great for picnics, potlucks, or even just a snack.
Jeschand jani
[email protected]I made these pita pockets for a party and they were a huge hit. Everyone loved them!
Shuvo ahmed
[email protected]I'm always looking for new and exciting vegan recipes, and this one definitely fits the bill. The white bean spread is amazing!
Esther Nyambura
[email protected]These pita pockets are so delicious and satisfying. I feel good about eating them because they're healthy and nutritious.
David House
[email protected]This recipe is a keeper! I'll definitely be making it again.
Taimoor Malik
[email protected]I love the combination of flavors in this recipe. The sweetness of the roasted vegetables pairs perfectly with the tangy white bean spread.
ALEXJANDER ANGELO
[email protected]These pita pockets are a great way to get your kids to eat their vegetables.
Fardooso Cisaaq
[email protected]I'm not a vegan, but I really enjoyed these pita pockets. The white bean spread is so creamy and flavorful, I couldn't even tell that it was made without dairy.
THOMAS PEACHER
[email protected]These pita pockets are the perfect meal for a busy weeknight. They're quick and easy to make, and they're always a hit with my family.
Mark Purser
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like, and you can even add some cooked meat or tofu to the spread.
Sesra Rube
[email protected]This is my new go-to recipe for pita pockets! The white bean spread is so creamy and flavorful, and the roasted vegetables add a delicious crunch.