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.
Recipe yields 4 servings
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.)
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.
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.