delicious greek veggie pitas

Name: Delicious Greek Veggie Pitas
Prep time: 20 min
Cook time: 2 h
Yield: 6
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 cup(s) fresh green beans cut in 1 inch lengths; 1/2 cup(s) chopped fresh mushrooms; 3-4 clove(s) garlic, minced; 1/4 teaspoon(s) dill, dried (or double if using fresh); 1/2 teaspoon(s) oregano, dried (or double if using fresh); 1/2 teaspoon(s) basil, dried (or double if using fresh); 1/2 cup(s) tomato sauce; 2 tablespoon(s) olive oil; - sea salt and freshly ground black pepper to taste; ## SERVE IN 6 WARM PITA POCKETS

(2 RATINGS)

41 Pinches 3 Photos

Kathie Carr

North Liberty, IN

Updated on May 17, 2012

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.

Rate

prep time 20 Min

cook time 2 Hr

method ---

yield 6 serving(s)

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 cup fresh green beans cut in 1 inch lengths
1/2 cup chopped fresh mushrooms
3-4 cloves garlic, minced
1/4 teaspoon dill, dried (or double if using fresh)
1/2 teaspoon oregano, dried (or double if using fresh)
1/2 teaspoon basil, dried (or double if using fresh)
1/2 cup tomato sauce
2 tablespoons olive oil
- sea salt and freshly ground black pepper to taste
SERVE IN 6 WARM PITA POCKETS

How To Make delicious greek veggie pitas

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.

Step 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.
Step 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.
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