#pitas

Ingredients

Yield: 4 servings

¾ pound portobello mushroom caps, sliced ½-inch thick

1 medium red onion, halved and cut into ⅓-inch wedges

3 tablespoons plus 2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

¾ teaspoon ground coriander

½ teaspoon ground sweet or smoked paprika (optional)

Kosher salt and black pepper

4 pitas

2 packed cups very thinly sliced red cabbage (about 6 ounces)

¾ cup low-fat or whole-milk Greek yogurt

¾ teaspoon ground turmeric

Cilantro or mint, for serving

Preparation

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and ½ teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.

Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.

Were gonna need a bigger bowl 😉