Mediterranean Veggie Pitas with Lemon-Dressed Broccoli

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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.)
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fresh
ingredients
Mediterranean Veggie Pitas with Lemon-Dressed Broccoli
Title
time-saving
tips & techniques
Niçoise Olives
Carrots
Red Onion
How To: Peel a Carrot
Lemon
Feta Cheese
Broccoli
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Roast the vegetables:
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. 

Marinate the feta:
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.  

Warm the pitas:
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. 

Finish & serve your dish:
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!

Tips from Home Chefs

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Mediterranean Veggie Pitas

Prepare the ingredients:
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. 

Roast the vegetables:
Marinate the feta:
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. 

Warm the pitas:
Finish & serve your dish:
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!

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