Vegetarian

Vegetable Pita Pockets takes 15 minutes to prepare.

Vegetable Pita Pockets takes 15 minutes to cook.

Vegetable Pita Pockets makes 8 servings.

The ingredients for Vegetable Pita Pockets are:

Brownberry Pocket Thins Pita, 8 serving (remove)
Cheddar Cheese fat free Kraft Shredded, 0.50 cup (remove)
Bush's Garbanzos (chickpeas), 1 cup (remove)
*LEE KUM KEE PURE SESEME OIL SERV 1 Tbsp, 1 serving (remove)
Lemon, fresh squeezed, juice of one whole lemon, 0.5 serving (remove)
Eggplant, fresh, 0.5 eggplant, unpeeled (approx 1-1/4 lb (remove)
Zucchini, 1 cup, sliced (remove)
*1 med yellow onion, 0.25 serving (remove)
1 Med. Green Bell Pepper, 1 serving (remove)
Cherry Tomatoes, Fresh, 1 Tomato, 10 serving (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
*Enoki mushroom, 2 oz (remove)

Here is how you make Vegetable Pita Pockets:

Use a food processor to combine: chickpeas, lemon juice, 1 tbsp of olive oil, and sesame oil. Blend until smooth, then add salt and pepper to taste. Set your homemade hummus aside to use inside the pitas.Slice all vegetables into bite size pieces. Put veggies in a roasting pan. Drizzle with olive oil, salt, and pepper. Bake at 400 degrees until vegetables are cooked, but not mushy.Fill your pita pocket with about a tablespoon of hummus, a portion of the cheese, and the veggies.Enjoy!Serving Size: Makes 8 stuffed pitasNumber of Servings: 8Recipe submitted by SparkPeople user TONNAS78.

The nutritional information for Vegetable Pita Pockets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 201.0

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 319.3 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 8.2 g
• Protein: 9.7 g