Ingredients
Scale
- 2 whole wheat pita breads
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup red onion, chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup hummus (store-bought or homemade)
- Juice of 1 lemon
- Fresh herbs (cilantro or parsley), optional
Instructions
- Preheat oven to 425°F (220°C).
- Toss bell peppers, zucchini, and red onion in olive oil, salt, and pepper.
- Spread veggies evenly on a baking sheet and roast for 20-25 minutes until tender.
- Wrap pita breads in aluminum foil and warm in the oven for about 5 minutes.
- Open each pita pocket and spread hummus generously inside.
- Fill each pita with roasted vegetables, add a squeeze of lemon juice, and sprinkle with herbs if desired.
- Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita pocket (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg