Roasted Vegetable Pitas

Total Time
Prep 15 mins
Cook 40 mins

Ingredients Nutrition


  1. Pierce eggplant with a fork; place on a baking sheet.
  2. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
  3. Let cool; peel and coarsely chop.
  4. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
  5. Cut bell pepper in half lengthwise; discard seeds and membranes.
  6. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
  7. Broil 3 inches from heat 10 minutes or until blackened and charred.
  8. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
  9. Peel and discard skins, and cut pepper halves lengthwise into thin strips.
  10. Combine beans and cumin in a bowl; stir well.
  11. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
  12. Sprinkle with pepper.


Most Helpful

Wonderful, even if a tad time-consuming. I used kidney beans instead of cannellini, and dried parsley instead of fresh. At the end, instead of topping the bread with the different mixtures, I combined all together, including the yogurt and onions, and filled them inside pita pockets. Hint: The yogurt adds an awesome tartness, so preferably don't omit it. This was great, Dancer! Thanks for making my first "pita experience" thoroughly enjoyable!

Anu June 12, 2002

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