Veggie Pita Recipe
with Roasted Brussels Sprouts, Carrots, Grilled Peppers, Spinach Mixed Greens and Cilantro vinaigrette
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Ingredients
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Veggie Pita Ingredients
Method
Veggie Pita Preparation
Roast the Veggies
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, slice the carrots into thin rounds, and chop the bell peppers into strips. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
Make the Cilantro Vinaigrette
While the veggies are roasting, combine cilantro, lime juice, garlic (minced), and the remaining tablespoon of olive oil in a blender. Blend until smooth, adding a little water if needed to reach your desired consistency. Season with salt to taste.
Assemble the Pita
Once the veggies are done roasting, remove them from the oven. Take the pita bread and warm them in the oven for a few minutes if desired. Fill each pita with a handful of spinach mixed greens, followed by the roasted veggies. Drizzle with the cilantro vinaigrette and enjoy!