• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Roasted Vegetable Pitas

  • Recipe Submitted by on

Category: Sandwiches

 Ingredients List

  • 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


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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?