These easy to make roasted vegetable pittas are perfect for packed lunches or picnics – the ideal treat for vegetarian and they’re so simple to make too. This recipe serves 2 people and will take only 30 mins to prepare and make. These pittas are best made and eaten on the day or made the night before and stored in the fridge until you decide to serve them. Each pitta is packed with a variety of roasted veg as well as fresh rocket leaves and soft, creamy mozzarella. You can use white, brown or wholemeal pitta bread – the choice is yours!
- 1tbsp olive oil
- 1 red pepper, quartered and deseeded
- 1 large courgette, cut into 8 thin strips lengthways
- 4 pitta breads
- 2 small handfuls of rocket leaves
- 125g pack mozzarella, drained and sliced into 8
- A few fresh basil leaves, optional
- Freshly ground black pepper
Heat a griddle pan and rub oil sparingly over the red pepper and courgette strips. Put the vegetable strips on the griddle and cook until browned and softened. Do this in 2-3 batches, depending on the size of your griddle. Set aside on a baking sheet.
Heat the pitta breads on the griddle. Cut a strip off a short edge of each pitta, put a knife inside and ease it open to make a pocket.
Push some rocket leaves in the bottom, then fill the pockets with strips of red pepper and courgette and slices of mozzarella. Add some basil leaves, if you like.
Season with pepper and add a dash of oil, if desired. Pack 2 pittas per person in a lunchbox. Wrap a paper napkin round the pittas to eat them.
Top tip for making Roasted vegetable pittas
Cookery Editor, Sue McMahon, suggests use ready-grilled red peppers and aubergine for speed. If you have more time, grill or roast vegetables and keep them, drizzled with olive oil, in a container in the fridge (up to1 week) for speedy assembly.