These Roasted Veggie Pitas with Avocado Dip are a tasty and healthy way to eat. Served in warm whole wheat pitas, this dish has roasted bell peppers, red onions, cherry tomatoes, a creamy avocado dip, and fresh greens. The different tastes and textures work well together to make a filling lunch or dinner.
Ingredients: 2 cups mixed bell peppers, thinly sliced. 1 red onion, thinly sliced. 2 cups cherry tomatoes. 2 tablespoons olive oil. Salt and black pepper to taste. 4 whole wheat pitas. 2 cups mixed greens. 1 avocado, mashed. 1/2 cup Greek yogurt. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon cumin. 1/2 teaspoon paprika. Fresh cilantro for garnish.
Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly charred. While the veggies are roasting, cut the whole wheat pitas in half and warm them in the oven for a few minutes. In a small bowl, combine mashed avocado, Greek yogurt, minced garlic, lemon juice, cumin, and paprika to make the avocado dip. Season with salt and pepper to taste. Once the roasted veggies are ready, remove them from the oven and let them cool slightly. To assemble the pitas, spread a generous spoonful of avocado dip inside each pita half. Fill the pitas with the mixed greens and roasted veggies. Garnish with fresh cilantro and serve your delicious Roasted Veggie Pitas with Avocado Dip!
Prep Time: 15 minutes
Cook Time: 25 minutes
Anita Gritsch
