Greek-Style Veggie Pitas

with Lemon-Dressed Broccoli

25 MIN

2 Servings

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without Chopped Chicken Breasts

From the Test Kitchen

To complement a duo of roasted carrots and red onion in these pitas, you’ll marinate feta cheese with a zesty mix of olives, oregano, lemon juice, and olive oil.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pocketless Pitas
¾ lb Carrots
1 Red Onion
½ lb Broccoli
1 Lemon
1½ oz Feta Cheese
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 oz Pitted Niçoise Olives
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Halve and peel the onion; cut crosswise into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

2 Roast the vegetables

Line two sheet pans with foil. Place the carrot pieces and onion pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on the remaining sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

3 Marinate the feta

Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Warm the pitas

Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.

5 Finish & serve your dish

To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Fill the warmed pitas with the tzatziki and dressed feta and vegetables (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!