Mediterranean Veggie Pitas with Lemon-Dressed Broccoli

Mediterranean Veggie Pitas

with Lemon-Dressed Broccoli

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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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Mediterranean Veggie Pitas with Lemon-Dressed Broccoli
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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!

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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!