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Wednesday, May 18, 2016

Vegetable Pitta Pockets

How to Make Vegetable Pitta Pockets Recipe - preparation 10 minutes cooking time 10–12 minutes Serves 4

4 tbsp olive oil
2 garlic cloves, crushed
salt and ground black pepper
2 courgettes (zucchini), sliced
1 red (bell) pepper, quartered and seeded
1 yellow (bell) pepper, quartered and seeded
1 small aubergine (eggplant), cut into small chunks
4 baby plum tomatoes, halved
4 pitta breads
4 tbsp hummus
a handful or rocket (arugula)
salt and ground black pepper

1 In a bowl, mix together the oil and garlic and season with salt and pepper. Add the courgettes, peppers and aubergine. Toss the vegetables in the oil mixture.

2 Grill (broil) the vegetables for 8–10 minutes, until soft. Transfer to a bowl and add the tomatoes. Season to taste with salt and pepper.

3 Split the pitta breads to form pockets. Spoon a tablespoon of hummus into each one, and divide the grilled vegetables between them. Add the rocket and serve immediately while the vegetables are warm.
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