Roasted Veggie Pitas with Avocado Dip is a healthy and flavorful meal featuring roasted seasonal vegetables tucked into soft pita pockets, paired with a creamy, tangy avocado dip. The roasted veggies bring out their natural sweetness and depth, while the avocado dip adds a refreshing, creamy contrast. It’s a versatile dish that can be enjoyed as a light lunch, snack, or even as part of a mezze platter.
Ingredients:
- For the Roasted Veggies:
- 1 medium zucchini, sliced
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cauliflower florets
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- For the Avocado Dip:
- 1 ripe avocado, peeled and pitted
- 1/4 cup plain vegan yogurt or tahini (for creaminess)
- 1 tbsp lemon juice (freshly squeezed)
- 1 clove garlic, minced
- 1-2 tbsp water (to thin the dip to your desired consistency)
- Salt and pepper to taste
- Optional: a pinch of chili flakes or cumin for extra flavor
- For the Pitas:
- 4 pita bread pockets (whole wheat or white)
Directions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the veggies: In a large bowl, toss the zucchini, bell pepper, onion, tomatoes, and cauliflower with olive oil, oregano, smoked paprika, salt, and pepper. Spread the veggies out evenly on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through for even roasting.
- Prepare the avocado dip: While the veggies are roasting, combine the avocado, vegan yogurt (or tahini), lemon juice, garlic, and a pinch of salt and pepper in a blender or food processor. Blend until smooth, adding water gradually to reach your desired dip consistency. Taste and adjust seasoning if needed, adding more salt, lemon, or a pinch of chili flakes or cumin for a kick.
- Warm the pitas: Warm the pita pockets in the oven for 2-3 minutes or toast them in a dry pan for a minute or two until slightly crispy. Then, cut them in half to create pockets.
- Assemble the pitas: Once the vegetables are roasted, remove them from the oven and let them cool for a minute. Spoon the roasted veggies into each pita pocket, filling them generously.
- Serve: Serve the stuffed pitas with a side of creamy avocado dip for dipping or drizzling inside the pita. Garnish with fresh herbs like parsley or cilantro if desired.
Serving Suggestions:
- Add protein: You can add a protein like chickpeas, falafel, or grilled tofu for extra heartiness.
- Side dishes: Serve with a simple salad, such as a cucumber and tomato salad with lemon and olive oil, to complement the dish.
These Roasted Veggie Pitas with Avocado Dip are fresh, satisfying, and packed with flavor. The roasted veggies bring warmth and depth, while the creamy avocado dip adds a cool, tangy contrast, making each bite a perfect balance of textures and tastes.
