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Roasted Vegetable & Hummus Pita Pockets with Mixed Greens

Roasted Vegetable & Hummus Pita Pockets with Mixed Greens

Lunch
Prep Time
15min
Cook Time
30min
Servings
1
Calories
385
Chef's Note

For meal prep, store the roasted vegetables, mixed greens, and hummus separately, then assemble just before eating to prevent the pita from getting soggy. You can also add a sprinkle of za'atar or sumac for an authentic Middle Eastern flavor boost.

Tags
vegetarian
Mediterranean
lunch
healthy
roasted vegetables
hummus
pita
salad
meal prep
Ingredients

  • 1/2 medium zucchini

  • 1/2 medium red bell pepper

  • 1/4 medium red onion

  • 1/4 medium eggplant

  • 1 tablespoon olive oil

  • 1 teaspoon balsamic vinegar

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 large whole wheat pita bread

  • 3 tablespoons hummus

  • 1 cup mixed salad greens

  • 4 cherry tomatoes

  • 1/4 medium cucumber

  • 1 teaspoon lemon juice

  • 1 tablespoon feta cheese

  • 3 leaves fresh mint leaves

Instructions
  • 1

    Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini, red bell pepper, red onion, and eggplant into 1/2-inch pieces.

  • 3

    In a medium bowl, toss the chopped vegetables with 1 tablespoon of olive oil, 1 teaspoon of balsamic vinegar, 1/4 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

  • 4

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  • 5

    While vegetables are roasting, slice the cucumber and halve the cherry tomatoes.

  • 6

    In a small bowl, toss the mixed greens with 1 teaspoon of lemon juice and a small pinch of salt.

  • 7

    Warm the pita bread in the oven during the last 2 minutes of vegetable roasting time.

  • 8

    Cut the warmed pita in half to create two pockets.

  • 9

    Spread 1.5 tablespoons of hummus inside each pita half.

  • 10

    Fill each pocket with the roasted vegetables, dividing them equally.

  • 11

    Add the mixed greens, cucumber slices, and cherry tomatoes to each pocket.

  • 12

    Sprinkle 1/2 tablespoon of feta cheese over each filled pocket.

  • 13

    Tear the mint leaves and sprinkle them over the top of each pocket.

  • 14

    Serve immediately while the pita is still warm and the vegetables are at their peak flavor.

Nutrition Information (per serving)
385
Calories
12g
Protein
48g
Carbs
18g
Fat
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