Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Roasted Veggie & Feta Pita Pockets are packed with vibrant, caramelized vegetables, creamy feta cheese, and a tangy garlic-yogurt sauce, all tucked inside a warm, fluffy pita. Perfect for a quick and healthy lunch or a satisfying vegetarian dinner, this Mediterranean-inspired recipe is as delicious as it is nutritious.

Ingredients
    For the Roasted Vegetables:
  • 1 medium zucchini, chopped into half-moons
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 medium carrot, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
    • For the Garlic Yogurt Sauce:
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 garlic clove, finely minced
  • 1 tbsp olive oil
  • Salt to taste
    • For Assembling the Pita Pockets:
  • 4 whole wheat pita breads
  • ½ cup crumbled feta cheese
  • 1 cup fresh spinach or arugula
  • ¼ cup chopped fresh parsley (optional)
Instructions
    Prepare the Vegetables
  1. 1
    Wash and chop all your vegetables as specified. Pat dry to ensure they roast nicely without steaming in the oven.
    2. Season & Roast
  2. 2
    Toss all chopped vegetables with olive oil, oregano, paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast at 200°C (392°F) for 25 minutes or until tender and slightly charred.
    3. Make the Garlic Yogurt Sauce
  3. 3
    In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, and a pinch of salt. Chill in the fridge while vegetables are roasting.
    4. Warm the Pita
  4. 4
    Wrap the pitas in foil and warm them in the oven for the last 5 minutes of vegetable roasting. Alternatively, heat them on a skillet for 1–2 minutes per side.
    5. Assemble the Pita Pockets
  5. 5
    Cut the top third off each pita to create a pocket. Spread a spoonful of garlic yogurt sauce inside, stuff with a handful of spinach or arugula, then fill generously with roasted vegetables. Top with crumbled feta and chopped parsley.
    6. Serve
  6. 6
    Serve warm or at room temperature. Drizzle with more yogurt sauce if desired.
Note

Storage: Store roasted vegetables and yogurt sauce separately in airtight containers for up to 3 days. Reheat veggies before assembling.

Variations: Add hummus, olives, sun-dried tomatoes, or grilled halloumi for extra flavor.

Make it vegan: Swap Greek yogurt for plant-based yogurt and use vegan feta.

Keywords: easy vegetarian meal, healthy pita recipe, roasted vegetables, Mediterranean lunch, feta pocket
Read it online: https://petitepanini.com/recipe/roasted-veggie-feta-pita-pocket/