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Roasting vegetables is an age-old cooking technique that transforms ordinary produce into extraordinary culinary delights. The nutritional benefits of incorporating roasted vegetables into your diet are numerous. For starters, bell peppers, zucchini, and tomatoes each bring a unique set of vitamins and minerals to the table.

Roasted Veggie Pita Pockets

Discover the vibrant and healthy world of colorful roasted veggie pita pockets! This delightful recipe combines a colorful array of fresh vegetables with wholesome whole wheat pita, creating a meal that's not only visually stunning but also packed with nutrition. Perfect for busy weeknights or casual gatherings, it's versatile enough to cater to various dietary needs. Enjoy the rich flavors and satisfying textures while reaping the health benefits of roasted vegetables. Dive in and elevate your meals!
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Ingredients
  

2 large whole wheat pita pockets

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium zucchini, sliced

1 medium red onion, chopped

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper to taste

1 cup cooked quinoa (optional for added protein)

½ cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Prepare the vegetables: In a large bowl, combine the diced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss until the vegetables are evenly coated.

      Roast the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

        Warm the pita pockets: While the vegetables are roasting, wrap the pita pockets in foil and place them in the oven for the last 5-10 minutes of roasting to warm them up.

          Assemble the pockets: Once the veggies are done, remove them from the oven and let them cool slightly. Open the warm pita pockets and fill each with a generous amount of roasted veggies. Add cooked quinoa and feta cheese if desired.

            Garnish and serve: Sprinkle fresh parsley on top, serve with lemon wedges on the side for an extra zesty finish. Enjoy your fresh and vibrant pita pockets!

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 2