fresh veggie pita pocket
(2 ratings)
This fresh sandwich is a delicious way to enjoy farm fresh natural ingredients. The ingredients can be changed to match you own personal flavor along with utilizing different dressings or vinaigrettes. I tend to like a little heat so that too can be adjusted by adding in more or less chili sauce. I like the creamy snap of the goat cheese mirrored with the crispness of the fresh vegetables. You can mix the vegetables up at least 2-3 hours before the sandwiches are made, and more and you run the risk of the vegetables getting too mushy. Don’t build the sandwich until you are ready to serve or the pita will get soggy too.
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(2 ratings)
yield
3 serving(s)
prep time
20 Min
Ingredients For fresh veggie pita pocket
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6 smthin asparagus spears, trimmed and chopped
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1 smred bell pepper, cut into 1/2 inch long strips
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1 cbroccoli florets, chopped
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1/2 ckalamata olives, sliced
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1 clovegarlic, minced
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1/2 tspsriracha chili sauce
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1/4 cred cabbage, shredded
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1 Tbspcilantro, fresh chopped
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8 slicesweet onion, chopped
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1/4 colive oil vinaigrette dressing
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6 ozcreamy goat cheese
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12 sliceripe roma tomatoes
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3whole-grain pitas with pockets
How To Make fresh veggie pita pocket
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1Toss together first 10 ingredients in a stainless steel bowl and season with salt and pepper, if desired. This will be divided into 6 parts to fill each pita ½.
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2Cut three pita pockets in half and open each half. To each pita ½ add in 1 oz of cheese and 2 slices tomatoes. Then fill with marinated mixed vegetables.
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3Serve with a fresh fruit salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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