From craving to table
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Place eggplant, zucchini, bell peppers, and red onion on a large baking sheet.
- 3
Drizzle vegetables with olive oil, sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
- 4
Roast vegetables for 18-20 minutes, stirring once halfway through, until tender and slightly charred.
- 5
Warm the pita breads in the oven for 2-3 minutes or until soft.
- 6
Spread a generous layer of hummus inside each pita pocket.
- 7
Fill each pita with roasted vegetables and cherry tomatoes.
- 8
Top with crumbled feta, parsley, and a squeeze of lemon juice.
- 9
Serve immediately and enjoy!