Roasted Vegetable Pita Pockets
Rated 5 stars by 1 users
1 red bell pepper, chopped
1 yellow bell pepper; chopped
1 pound asparagus, ends trimmed and cut into 2-inch pieces
8 ounces sliced mushrooms
2 tablespoons Roasted Garlic Grapeseed Oil
2 tablespoons balsamic vinegar
2 tablespoons Tzatziki Seasoning
3 large pita, halved
3 cups arugula
1/2 cup crumbled feta
Preheat oven to 400°F.
Combine vegetables, Roasted Garlic Grapeseed Oil, balsamic vinegar, and Tzatziki Seasoning. Spread in a single layer on a sheet pan.
Roast vegetables to about 20 minutes or until tender.
Serve in pita with arugula and feta.
Calories 210, Fat 8 grams, Saturated Fat 2.5 grams, Carbs 28 grams, Fiber 4 grams, Sugar 6 grams, Protein 9 grams, Cholesterol 10 milligrams, Sodium 410 milligrams
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