If your backyard party needs a fresh new flavor, look no further. This recipe is nothing but fresh vegetables waiting to be picked and stuffed into a pita. Perfect for those spring and summer days when your guests don't want a heavy meal. This is also a great meal for parties with vegetarians or vegans.
Ingredients
- 2 squash
- 2 zucchini
- 1 small yellow onion
- 1/2 of a red bell pepper
- 2 carrots
- 1 clove of garlic
- Salt and Pepper, or preferred seasoning
- Extra virgin olive oil
- Whole Wheat Pitas
- Hummus, optional
- Lettuce, optional
Directions
- Heat the oil in a medium saucepan over medium heat.
- Cut the onion in half and slice into very thin slices, about 1/4 of an inch thick.
- Slice the red bell pepper into strips. Smash and mince the garlic. Saute the pepper and onion until soft and translucent, about ten minutes.
- Add the garlic and saute until fragrant, about one or two minutes.
- Slice the squash and zuchinni into 1/4 inch wide half moons. Add to the pan. Season the mixture with salt and pepper to taste, or use your own personal seasoning of choice.
- Slice the carrots thinly lengthwise(Jullienne) and add to the pan. Cook until the carrots are just tender.
- Warm the pitas in the oven or microwave. Cut in half and open them gently, so that they don't break. If using the lettuce and hummus, take a piece of lettuce and put about a tablespoon or so of hummus on.
- Add some of the cooked vegetables to the lettuce and use it as a sort of wrap.
- Place the veggie filled lettuce in the pita. Repeat with the remaining pitas.
Serving Ideas
Serve the pitas on their own or with a fruit salad. Arrange the pitas on a platter and decorate with celery and sliced tomatoes for a complete look. Sour cream and cheese also make great compliments for the dish for those who eat dairy, and more of the hummus can also be left in a side dish for those that like more. This entire vegetable pita can also be eaten without the cooking. Simply leave out the garlic and toss all the ingredients together with the olive oil for a crunchy version of this dish.
It is also worth mentioning that the included vegetables are completely up to the chef. If zucchini isn't good for someone, feel free to exchange it with another vegetable that is more agreeable. The great part about this dish is that it is so versatile that just about anything will work.
