How To make Roasted Vegetable Pitas
2 roasted red bell peppers
1 medium eggplant
(about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt :
or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
2 tablespoons chopped fresh cilantro
(do not use dried cilantro; if fresh is unavailable substitute fresh basil or flat-leaf parsley) 1 1/2 cups cooked soybeans
(one 15-ounce can drained and rinsed) 1 teaspoon ground cumin
2 white or whole wheat pita breads :
(6-inch)
1/2 cup nonfat plain yogurt
1/4 cup finely chopped scallions
(both green and white parts) 1 dash freshly ground black pepper -- or to taste
Makes 4 servings
Roasting concentrates flavors without adding fat and lends a buttery-soft texture.
After roasting the peppers, position the oven rack about 6 inches from the broiler heating element. Pierce the eggplant several places with a fork; place it on a baking sheet. Turning once as it cooks, broil the eggplant for about 15 minutes, or until it is very tender when pierced with a fork. Set it aside to cool.
Move the oven rack to the center of the oven; preheat the oven to 350F.
Whisk together the lemon juice, olive oil, garlic, 1/8 teaspoon of the salt, and pepper in a small bowl. Adjust the seasonings to taste.
When the eggplant has cooled, peel it and cut into 1-inch cubes. Toss the eggplant, cilantro, and lemon juice mixture in a medium bowl. Set aside.
Cut the peeled roasted red bell peppers lengthwise into 1/4-inch-wide strips. Set aside.
Combine the soybeans, cumin, and remaining 1/8 teaspoon salt in a small bowl.
Just before serving, wrap the pita breads in foil; place directly on the oven rack for about 5 minutes, or until softened. (Or put the unwrapped pitas in the microwave on high for about 45 seconds.) Use a serrated knife to cut each pita in half horizontally.
Place the 4 pita bread halves, rough sides up, on large salad plates. Evenly spread each pita round with the eggplant mixture: top with bell pepper strips and mounds of the bean mixture. Add a dollop of yogurt to each pita; sprinkle with the scallions and pepper.
ADVANCE PREPARATION: The eggplant and bell peppers can be roasted early the day they are to be served; cover and refrigerate. The eggplant-cilantro and soybean-cumin mixtures can be combined several hours before serving; cover and refrigerate. Bring every thing to room temperature and assemble just before serving.
Per serving: Cal 290, Pro 16.8g, Carb 32.2g, Fat 10.4g, Chol 0mg, Sod 266mg
Converted by MC_Buster.
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Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ INGREDIENTS: (2 to 3 servings)
560g Eggplant - 1 large or 2 medium size
300g / 1 medium green bell pepper
300g / 1 medium Red bell pepper
250g / 1 medium onion
450g / 2 medium Potatoes
300g / 3 to 4 small tomatoes
1/3 cup / 15g Parsley - finely chopped
▶️ DRESSING:
1/3 cup Extra Virgin Olive oil
1 tablespoon minced/grated garlic
1/2 tablespoon dried oregano
Salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (OPTIONAL)
2 tablespoon tomato paste
▶️ CHOPPING VEGETABLES:
Eggplant - Cut into 1/2 inch thickness.
For large eggplant cut into semi-circles. Medium size eggplant cut into circles
Red & Green Bell Pepper - Cut into 1 inch thick strips
Potatoes - Cut into wedges
Onion - Cut into 1/2 inch thickness
Tomatoes - cut in half
Parsley - Finely chop
▶️ METHOD:
To prepare the dressing add the olive oil, minced garlic, oregano, black pepper, cayenne, salt and Tomato paste in a bowl and mix it well. Set it aside.
Chop The veggies. Now add the dressing to the chopped vegetables (every last bit of it :)) and mix very gently until it coats the vegetables evenly. Take your time and make sure all the veggies are coated well with the dressing. Line a baking tray with parchment paper and transfer the vegetables. Make sure the vegetables are spread it out properly so that it can bake evenly (otherwise they will end up steaming).
Preheat the oven at 400F. Bake the vegetables at 400F for about 45 to 50 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven.
You can check by inserting a knife in the potatoes, if the potatoes are cooked then remove it from the ovens. The potatoes should be soft but yet hold their shape.
Once the veggies are baked well. Remove it from the oven and sprinkle finely chopped parsley. A little drizzle of good quality olive oil to the baked veggies is a great addition. All done and ready to eat. You can serve it as a side dish, or even make sandwiches using the roasted vegetables.
▶️ IMPORTANT TIPS:
- Make sure to slice the onion to 1/2 inch thickness otherwise it will end up burning
- Mix the dressing very gently with vegetables, especially the eggplant slices are very tender and may break easily
- After transferring the vegetables to the baking tray, spread it out properly so that it can bake evenly, otherwise they will end up steaming
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven
_ Optional, a little drizzle of a good quality Olive oil to the baked veggies along with the finely chopped parsley completes the dish
Enjoy!
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