The nice thing about packing pita pockets for lunch is that they are easy to eat without making a mess. Pita pockets are also great because they can be stuffed with just about anything you like and make for a nutritious and filling lunch sandwich option.
For a satisfying summer vegetarian lunch I like to stuff my pita with roasted vegetables. To give them great flavor, I marinate the veggies in Hidden Valley Italian with Herbs Dressing which softens the vegetables and infuses them with a delicious blend of herbs and spices. Then, I roast them until fork-tender and pack them into a pita pocket for an on-the-go meal. Italian Herb Roasted Veggie Pita Pockets make for a balanced, easy lunch recipe that everyone adores!
yields: 4 pita pockets
- 1 cup Hidden Valley Italian with Herbs Dressing
- 4 cups assorted vegetables cut into similar sizes
- 4 whole pitas, cut in half
Step 1: In a shallow dish add the vegetables and spread them into one even layer. Toss them with as much dressing as is needed to evenly coat all of them. Cover the dish with plastic wrap and allow vegetables to marinate at room temperature for one hour.
Step 2: Preheat the oven to 400F.
Step 3: Place the vegetables in the oven and roast for 30 to 40 minutes, or just until they are beginning to brown on the edges and are totally soft. Remove from the oven and allow to cool.
Step 4: Stuff the pitas with the roasted vegetables and drizzle with a tiny bit of dressing for extra flavor. Wrap for lunch or eat immediately!
*This post was sponsored by Hidden Valley.