Vegetablestuffedpitas Recipes

VEGETABLE STUFFED PITAS

Steps:

• Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
• Set aside.
• Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
• Spread inside of each pita half with 2 tablespoons yogurt mixture.
• Spoon 1 cup veggie mixture into each bread pocket.
• Serve immediately.

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

STUFFED VEGETABLES

Steps:

• If necessary, cut small vegetables in half. Hollow out the vegetables or pieces to make space for stuffing. If using eggplants, sprinkle them with salt and leave to drain for 20 minutes; rinse, drain and dry. Blanch other vegetables briefly in boiling salted water to start the softening process and to fix their colors. Preheat oven to 350 degrees. Fry the onion and garlic gently in the oil until softened, then allow to cool slightly. Mix the egg with the thyme and bread crumbs and season well with salt and pepper. Add the onion and mix well. Stuff the vegetables with the onion and thyme mixture, not packing the stuffing too tightly. Place in a greased baking tray. Drizzle the butter over the vegetables and sprinkle the cheese. Bake for about 30 minutes or until the smell of the vegetable starts to waft around you and your gastric juices start to flow. Serve hot or warm with a little extra oil and bread.;

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

CHICKEN-VEGETABLE STUFFED PITAS

Steps:

• In a medium bowl, gently toss chicken, tomato, green pepper, celery, green onions and green chilies set aside.In a small bowl, mix oil, vinegar, salt and pepper. Pour over chicken mixture. Toss gently until evenly coated. If making ahead, cover and chill up to 2 hours. Serve at room temperature. Drain before using.To serve, cut pita pockets in half. Spread inside of pitas with butter or margarine. Wrap in foil. Bake in a preheated 350° oven for 10 minutes.To assemble pitas, fill each half with about 1/3 cup of the filling. Top with sprouts if desired.

VEGETABLE-STUFFED PEPPERS

Steps:

• In a large bowl, combine the tomatoes, beans, rice, 1-1/2 cups cheese, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a 5-qt. slow cooker. Cover and cook on low for 8 hours., Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until peppers are tender and cheese is melted.

GREEK SALAD PITAS

Steps:

• In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.