Roasted veggie pita pockets were, like many of my creations, a happy accident – a love child born of leftover takeout fajita veggies, hunger and a desperate lack of tortillas. Upon discovering how delicious and comforting roasted vegetables inside a warm pita pocket dressed with my favorite guilty pleasure condiment (Vegenaise) were, I was determined to recreate the experience. After a little trial-and-error, the recipe below is my is not only my favorite variation, but is also the most simple. Chop some veggies, toss with olive oil and bake for a while – easy! These are in heavy rotation at in the VeganSpin household, perfect for nights when you’re exhausted from work but want something healthy, easy and filling.
2-3 pita pockets, per person
2-3 zucchini, cut into semi-circles
1/2 white onion, sliced
1-2 cloves garlic, minced
4-5 white mushrooms, sliced
1-2 red/orange bell peppers, sliced
1-2 tbsp olive oil
Salt and pepper, to taste
Vegenaise and chili paste (optional)
Preheat oven to 425 degrees
Toss veggies with oil and seasoning in a large bowl until well mixed
Place veggies on a baking sheet or pan lined with parchment paper. Cover with tin foil
Bake for 20 minutes and then check veggies – veggies should be close to done but still firm. If not ready, stir, cover and put back in oven, checking every 5 minutes until done. Remove from oven
Toast pitas and dress with Vegenaise (or preferred vegan mayo) and a little chili paste
Put veggies into pita pockets and eat immediately!
Tips / Notes
It’s important that the veggies not overcook, as they will continue cooking after being removed from the oven and can get mushy fast. You want them slightly underdone – when in doubt, take ’em out!
These roasted veggies don’t make great leftovers – I usually only make enough for two nights, three at the most. After that, they get mushy and “off” tasting.
The veggies will have steamed a bit and will be a little wet. Drain excess liquid off by using a slotted spoon, strainer or tilting the pan. Don’t let your pitas sit around too long once you put the veggies in them or else they will become soggy.
You can use any kind of dressing for this that you like – Vegenaise and chili paste is my favorite but these are also great with pesto, Goddess dressing or hummus!
This recipe is quite versatile – this is my favorite combo of veggies but this would work with just about anything you like