27 January 2012

Roasted Vegetable and Feta Pitas

I savored every last bite of these. Not only do they make for a healthy meal, but they also might make a great meal to clear out leftover veggies in your refrigerator.

I found inspiration for this recipe on the Whole Foods site, as I so frequently do. But changed a thing or two here and there according to my liking and the amount of time I had.

Roasted Vegetable and Feta Pitas
Serves 4

1 pkg baby bella mushrooms, sliced
2 zucchini, cut lengthwise and then sliced
1 red onion, cut into lage wedges
1 red bell pepper, cut into chunks
3-4 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper
4 oz (or more) feta cheese
4 whole wheat pitas

1. Preheat oven to 425.

2. Prepare all of the vegetables and place them in a large bowl. Toss in the vinegar, oil, and salt and pepper and arrange on a large baking sheet.

3. Cook for 30-45 minutes, or until very tender and juicy.

4. Remove pan from oven and place pita straight on the oven rack for 5 minutes.

5. Cut pitas, add veggies, and sprinkle feta throughout.

6. YUM!

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