Free Recipe Roasted Vegetable Pitas
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Vegetable Pitas Recipe
1 Eggplant, (1-pound)
1 tb Chopped parsley
2 tb Fresh lemon juice
1 ts Olive oil
1/4 ts Salt
1/8 ts Pepper
1 lg Clove garlic, crushed
1 md Red bell pepper, (7 ounces)
1/2 c Drained canned cannellini
-beans
1/2 ts Ground cumin
2 Onion pita bread rounds,
-(6-inch)
1/4 c Plain low-fat yogurt
2 tb Chopped green onions
Coarsely ground pepper
Roasted Vegetable Pitas Preparation
Pierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently. Let cool; peel and coarsely chop. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel and discard skins, and cut pepper halves lengthwise into thin strips. Combine beans and cumin in a bowl; stir well. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions. Sprinkle with pepper. Yield: 2 servings. Per serving: 446 Calories; 5g Fat (9% calories from fat); 21g Protein; 83g Carbohydrate; 2mg Cholesterol; 625mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 2
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