Roasted veggie pita with garlic sauce
The ingredient list below is long, but don't be intimidated. The only real work you'll be doing for this dish is chopping vegetables. When roasted together, this mixture of vegetables is like ambrosia to me. I generally cook double the amount and toss the remainder into a salad.
Course: Lunch, Main Course
- 1/2 small eggplant
- 1/2 zucchini
- 1 small red bell pepper
- 1 small onion
- 1 t oregano
- 1 T olive oil
- 1/4 c mayonnaise
- 2 T heavy cream or half-and-half
- 2 T plain yogurt
- 1 large or 2 small cloves garlic
- 1 t salt
- 4 small pita rounds
Preheat oven to 350F.
Dice all vegetables in cubes of about 1/2 inch. Toss with oregano and olive oil, then spread in a single layer on a baking paper-lined baking sheet.
Roast 15 minutes, stirring once halfway.
In the meantime, prepare the garlic sauce. Stir together mayo, cream, and yogurt. Press garlic into mixture and add salt. Stir and set aside.
Prepare pita breads by cutting in half to create a pocket.
When vegetables are ready, spoon vegetables into pita halves.
Serve with garlic sauce.