Delicious Greek Veggie Pitas

Kathie Carr


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.


★★★★★ 2 votes

20 Min
2 Hr


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1 large
2 large
baking potatoes
1 large
green bell pepper
1 large
red bell pepper
1 1/2 large
3 small
zucchini squash
1 large
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


How to Make Delicious Greek Veggie Pitas


  • 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.

Printable Recipe Card

About Delicious Greek Veggie Pitas

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

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