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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Prepare 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.
2Preheat 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.
3Drain 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