The bright, fresh flavors of the Mediterranean come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

Piled-High Greek Vegetable Pitas

olive oil

chickpeas

paprika

garlic powder

cumin

⅛ teaspoon ground pepper

Roasted Butternut Squash & Root Vegetables (see Associated Recipes)

Lemon-Roasted Mixed Vegetables (see Associated Recipes)

baby spinach

cherry tomatoes, halved

feta cheese (1 oz.)

bread

hummus

Lemon wedges

Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.


Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash &amp; Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.


This is one of my favorite lunches to have on hand. Amazing as long as you already prepared the associated vegetables for other uses  throughout the week.  We will make this many more times.

This is a labor of love to prep two different roasted vegetable recipes, but it's definitely worth it. Really great lunch!

piled-high greek vegetable pitas

Total: 25 minutes

Author : Diabetic Living Magazine

Ingredients

Instructions

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