Fresh Veggie Pita Pocket

Scott Anderson


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.

★★★★★ 2 votes
20 Min


6 small
thin asparagus spears, trimmed and chopped
1 small
red bell pepper, cut into 1/2 inch long strips
1 c
broccoli florets, chopped
1/2 c
kalamata olives, sliced
1 clove
garlic, minced
1/2 tsp
sriracha chili sauce
1/4 c
red cabbage, shredded
1 Tbsp
cilantro, fresh chopped
8 slice
sweet onion, chopped
1/4 c
olive oil vinaigrette dressing
6 oz
creamy goat cheese
12 slice
ripe roma tomatoes
whole-grain pitas with pockets


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.
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.
3Serve with a fresh fruit salad.

About Fresh Veggie Pita Pocket

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