From craving to table
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Toss eggplant, zucchini, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread evenly on the baking sheet.
- 3
Roast vegetables for 18-20 minutes, stirring halfway, until tender and lightly browned.
- 4
Warm pita breads slightly in the oven or on a skillet.
- 5
Spread a generous layer of hummus inside each pita pocket.
- 6
Fill each pita with roasted vegetables, cherry tomatoes, cucumber, and Kalamata olives.
- 7
Sprinkle crumbled feta and chopped parsley over the filling.
- 8
Finish with a squeeze of fresh lemon juice. Serve immediately.