Roasted Vegetable Pita Pockets - Heart-Healthy
This takes awhile to prepare, but is SO worth it. I typically allow a full morning if I'm going to power through and do it all in one go. But that's not exactly necessary as you will see! If multi-tasking just isn't your bag or you want to simplify things, substitute your favorite bottled balsamic dressing for the one shown here. You can also use chevre, feta or similar in place of the cream cheese spread or eliminate it altogether. The vegetables also work as a stand alone salad or vegan main course.
Total Steps
15
Ingredients
25
Tools Needed
4
Ingredients
- 0 <a href="/XWYR6GNT">ROASTED VEGETABLES</a>
- 1 <a href="/BXN8GL8V">eggplant,</a> cut crosswise into ¾ inch slices
- 3 small <a href="/XX4XMK4L">zucchini,</a> cut lengthwise into ⅜- inch slices
- 3 small yellow <a href="/XX4XMK4L">summer squash,</a> cut lengthwise into ⅜- inch slices
- 1 sweet <a href="/V2ZFKC8V">red onion,</a> small, cut into ⅜- inch rings
- 0.5 pound <a href="/4WVBZCWM">porcini mushrooms,</a> thickly sliced
- 1 <a href="/G8BQNFSK">red </a><a href="/C4DTWQ45">bell pepper,</a> roasted and cut into ½ inch strips (see roasting instructions,
- 6 whole <a href="/ZJG4NGCK">wheat </a><a href="/L6YKSTXJ">pita pockets</a>
- 0 <a href="/RDCCKVJD">Extra virgin olive oil</a>
- 0 <a href="/XBPNFKYS">Salt</a>
- 0 <a href="/GMHDRJCH">BALSAMIC VINAIGRETTE</a>
- 0.25 cup <a href="/23HWFLXY">balsamic vinegar</a>
- 0.5 cup <a href="/RDCCKVJD">extra virgin olive oil</a>
- 0.5 cup packed fresh <a href="/GKXHVZLV">parsley,</a> finely chopped or 2 T dried <a href="/GKXHVZLV">parsley</a>
- 1 teaspoon dried <a href="/7KHW5QYZ">basil</a>
- 0.5 teaspoon dried <a href="/ZLS6DSP3">thyme</a>
- 0.5 teaspoon dried <a href="/TVDTF8Z7">marjoram </a>or <a href="/LC2JZ743">oregano</a>
- 2 tablespoon fresh <a href="/PCGHNLWF">lemon juice</a>
- 2 clove fresh <a href="/FQRPFPP6">garlic,</a> crushed
- 0.5 teaspoon <a href="/XBPNFKYS">salt,</a> more to taste
- 0 <a href="/SWV3CGDQ">Black pepper,</a> freshly ground, to taste
- 0 SEASONED <a href="/KRDRGB6K">CREAM CHEESE </a>SPREAD
- 1 brick <a href="/VRXBGFZ7">light cream </a><a href="/TX5HB7FP">cheese,</a> softened
- 4 <a href="/CFC5ZFJB">sun dried tomatoes,</a> coarsely chopped
- 0 Lawry's <a href="/MKHBMNGL">Seasoning Salt,</a> or similar to taste (optional)
Instructions
Step 1
PREPARING THE VEGGGIES Sprinkle eggplant<a href="/3JDX2Q84"> slices</a> lightly with<a href="/DPSVTKVY"> salt</a> on both sides, and lay flat between paper towels on<a href="/RNT367Z2"> baking</a> tray. Lay another<a href="/RNT367Z2"> baking</a> tray on<a href="/R34ZSY3M"> top</a> and weight down to help<a href="/4NXSJQ3D"> press</a> the bitter water from the eggplant. Leave for 30 minutes.
Step 2
<a href="/GV3SK283">Whisk </a>vinaigrette ingredients thoroughly and set aside.
Step 3
<a href="/H3S4YV46">Preheat oven </a>to 350 degrees F.
Step 4
<a href="/7RTG3XPP">Core </a>and <a href="/FYFCQVPR">seed </a>a red bell pepper and lay large pieces flat on a <a href="/RNT367Z2">baking </a>tray, skin side up.
Step 5
Slide tray onto <a href="/R34ZSY3M">top </a>rack in oven and broil until skin blisters and blackens (6-7 minutes). Do not overcook or you will b<a href="/RNT367Z2">ake t</a>he j<a href="/QDWRNXYW">uice r</a>ight out of the peppers.
Step 6
With tongs, drop pepper <a href="/3JDX2Q84">slices </a>into a small <a href="/D434P8MH">brown </a>paper bag and set in a bowl in the<a href="/ZSSVQ6FG"> refrigerator</a>. This will help<a href="/WPFKW7GH"> steam</a> the skins off.
Step 7
When peppers are cold, pull off the charred and loosened skin.
Step 8
<a href="/6L7QNTJV">Chop </a>into 1/2-inch strips.
Step 9
Brush eggplant, zucchini, squash, and onion <a href="/3JDX2Q84">slices </a>lightly with olive oil on both sides and lay on <a href="/RNT367Z2">baking </a>tray. <a href="/RNT367Z2">Bake </a>for 40 minutes, <a href="/B52FHCF2">turning </a>once halfway through. They will shrink somewhat.
Step 10
Meanwhile, saute mushrooms with 1 T olive oil on medium low<a href="/XZFHRHHF"> heat</a> until<a href="/3L3754DG"> tender</a>. They will shrink somewhat.
Step 11
Put all of the <a href="/P5CFVDV7">roasted </a>and sauteed vegetables together in a bowl, toss with all of the vinaigrette, and <a href="/FK6MC4B6">chill </a>for 2 or more hours.
Step 12
<a href="/R3P5MM3Z">CREAM </a>CHEESE SPREAD Unwrap and place<a href="/R3P5MM3Z"> cream</a> cheese brick in a bowl and leave at room temperature to soften.
Step 13
Pour 1/4-C b<a href="/W7VKDJHH">oiling w</a>ater over the c<a href="/6L7QNTJV">hopped s</a>un-dried tomatoes and leave to hydrate for about 10 minutes.
Step 14
<a href="/S6W4FR7F">Blend </a>the <a href="/R3P5MM3Z">cream </a>cheese, tomatoes, and tomato water thoroughly. Add <a href="/MYJ2HRB7">seasoning </a><a href="/DPSVTKVY">salt </a>to <a href="/WDCS6JL5">taste</a>
Step 15
ASSEMBLING THE SANDWICHES <a href="/JXYLJGZ5"> Halve</a> your pita pockets and toast lightly (optional). Smear a good<a href="/NX588QBK"> spoonful</a> of the<a href="/R3P5MM3Z"> cream</a> cheese on the inside and fill with<a href="/Z7DWVT8G"> marinated</a> vegetables.