Post by Kathy on Jun 1, 2018 15:11:50 GMT
Toasted Veggie Pita
OMGoodness! This was sooooooo good! The one and only thing about my hubby working nights at his new and better job is that I can eat whatever I want and he would turn his nose up at this! I really miss home being home in the evening though!
All fresh veggies are used in this wonderful Pita so get out to your garden or local Farmers Market! The veggies are crisp and mixed in with the tasty dressing inside of a toasted Pita is out of this world good! The veggie mixture with the dressing is good enough to eat straight out of the bowl if you want to skip the Pita! I had a little left over after stuffing my Pita and that's exactly what I did! Yum!
The original recipe from RENEE'S KITCHEN www.reneeskitchenadventures.com/2014/08/stuffed-veggie-pitas.html used avocado which I don't like so check out her recipe on her blog! I adapted this recipe to my liking!
For 1 Pita
½ cup shredded carrot
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup red onion, diced
½ cup fresh tomato, diced
Spray butter for Pita
Dressing
1/3 cup mayo
1/8 teaspoon or a drizzle of extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon minced garlic
salt and pepper, to taste
1 pita with pocket
Dice veggies keeping them all about the same size. Place in a medium bowl.
In small bowl combine mayo, olive oil, red wine vinegar, sugar, garlic and salt & pepper. Mix well and add a little more sugar if needed. Pour on veggies and mix gently. Refrigerate until chilled, about 30 minutes.
Lightly spray a skillet with cooking spray and heat to medium high.
With spray butter or regular butter, lightly butter both sides of Pita. Fry Pita a minute or so on each side until lightly brown and a little crispy.
Remove from skillet and let sit 5 minutes to cool.
Slice Pita in half to get your pockets for filling. Stuff pockets with veggie/dressing mixture.