Home
Healthy Kids
Veggie Pita Sandwich

Healthy Kids Veggie Pita Sandwich Recipe

               
Veggie Pita Sandwich
Packed with crumbled feta, mushrooms, and zucchini, this Veggie Pita Sandwich makes a satisfying appetizer or main course. Traditional tzatziki sauce livens up the bite with zesty fresh dill.
Facebook
Bread icon
Ingredients
Recipe yields 4 servings
Tzatziki sauce
1 Tbsp peeled grated English cucumber, strained
4 oz plain Greek yogurt
1 garlic clove, minced fine
2 tsp chopped fresh dill
1/8 tsp salt
1/8 tsp black pepper
Sandwich
2 small zucchini, sliced
2 red bell peppers, sliced
8 oz baby portobello mushrooms, sliced
1/2 small red onion, sliced
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp herbes de Provence
1/8 tsp salt
Black pepper to taste
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley
1 tsp chopped fresh dill
4 whole wheat pitas (4-inch diameter)
6 Romaine lettuce leaves, shredded
1/2 cup crumbled feta cheese
2 Tbsp tzatziki sauce (see above)
Play icon
Helpful how to videos
Play icon
Directions
Tzatziki sauce
Step 1

For the tzatziki: In a bowl, combine the cucumber with the Greek yogurt, garlic, dill, salt and black pepper. Refrigerate for at least 1 hour or overnight. (Note: This recipe uses only 2 tablespoons of the sauce; refrigerate remaining sauce for another use.)

Sandwich
Step 1

For the sandwich: Preheat oven to 400°. Place vegetables on a large baking sheet and drizzle with olive oil and balsamic vinegar. Season with herbes de Provence, salt and black pepper to taste and toss well. Roast for 25 minutes, stirring occasionally. Toss the roasted vegetables with the mint, parsley and dill.

Step 2

Lower oven to 200°. Lightly spray a baking sheet with nonstick cooking spray. Place pitas on the baking sheet and warm in the oven for 5 minutes. Stuff pitas with lettuce, roasted veggies, feta cheese and yogurt sauce. Serve warm.

Time: 45 minutes
Servings: 4
Calories: 273
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 1 pita
Per serving:
calories:273
total fat:9g
sat fat:3g
cholesterol:16mg
sodium:536mg
total carb:34g
fibers:6g
sugars:5g
proteins:13g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Veggie Pita Sandwich
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy Kids Veggie Pita Sandwich Recipe
Ingredients
Recipe yields 4 servings
Tzatziki sauce
1 Tbsp peeled grated English cucumber, strained
4 oz plain Greek yogurt
1 garlic clove, minced fine
2 tsp chopped fresh dill
1/8 tsp salt
1/8 tsp black pepper
Sandwich
2 small zucchini, sliced
2 red bell peppers, sliced
8 oz baby portobello mushrooms, sliced
1/2 small red onion, sliced
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp herbes de Provence
1/8 tsp salt
Black pepper to taste
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley
1 tsp chopped fresh dill
4 whole wheat pitas (4-inch diameter)
6 Romaine lettuce leaves, shredded
1/2 cup crumbled feta cheese
2 Tbsp tzatziki sauce (see above)
Directions
Step 1

For the tzatziki: In a bowl, combine the cucumber with the Greek yogurt, garlic, dill, salt and black pepper. Refrigerate for at least 1 hour or overnight. (Note: This recipe uses only 2 tablespoons of the sauce; refrigerate remaining sauce for another use.)

Sandwich
Step 1

For the sandwich: Preheat oven to 400°. Place vegetables on a large baking sheet and drizzle with olive oil and balsamic vinegar. Season with herbes de Provence, salt and black pepper to taste and toss well. Roast for 25 minutes, stirring occasionally. Toss the roasted vegetables with the mint, parsley and dill.

Step 2

Lower oven to 200°. Lightly spray a baking sheet with nonstick cooking spray. Place pitas on the baking sheet and warm in the oven for 5 minutes. Stuff pitas with lettuce, roasted veggies, feta cheese and yogurt sauce. Serve warm.

Share to Email