Delicious Greek Veggie Pitas

Kathie Carr

By
@kathiecc

I got this recipe for vegetarian Greek pita sandwiches from folks at a local Greek festival.

These are delicious and you don't miss the meat at all. I think they are very healthy, too.

Preparing (cutting, peeling, etc.) the vegetables is time consuming , as is the 2 hour baking time. But baking the filling makes your whole house smell wonderful.

Photo shows filling.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

2 Hr

Ingredients

FILLING:

1 large
eggplant
2 large
baking potatoes
1 large
green bell pepper
1 large
red bell pepper
1 1/2 large
onions
3 small
zucchini squash
1 large
tomato
1/2 c
fresh green beans cut in 1 inch lengths
1/2 c
chopped fresh mushrooms
3-4 clove
garlic, minced
1/4 tsp
dill, dried (or double if using fresh)
1/2 tsp
oregano, dried (or double if using fresh)
1/2 tsp
basil, dried (or double if using fresh)
1/2 c
tomato sauce
2 Tbsp
olive oil
sea salt and freshly ground black pepper to taste

SERVE IN 6 WARM PITA POCKETS

Directions Step-By-Step

1
Prepare the eggplant before assembling other ingredients. Peel and cut eggplant into 2 inch chunks. Place these in an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant.

Let this sit for about 3 hours.
2
Preheat oven to 375 degrees.

Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel and mince the garlic cloves.
3
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil. Place all in a 9 by 13 inch roasting pan. Pour the tomato sauce and olive oil over all.

Bake at 375 degrees for 2 hours, stirring and adding a little water about halfway through cooking time to keep moist.

Serve hot in warm pita pockets.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy