Mediterranean Veggie Pitas

with Lemon-Dressed Broccoli

25 MIN

2 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

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30g Of Protein

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Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

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Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

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From the Test Kitchen

To complement a duo of roasted carrots and red onion, you’ll marinate feta cheese with a zesty mix of olives, oregano, lemon juice, and olive oil. A dollop of cooling cucumber-yogurt sauce (or tzatziki) is layered onto oven-warmed pitas alongside the hearty filling, for another boost of flavor in every bite.

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

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 pieces, 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 and onion pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Place the broccoli florets on the other sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Place both sheet pans in the oven. 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:

While the vegetables roast, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the feta 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:

While the feta marinates, place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer 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 using the tzatziki and dressed feta and vegetables (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!