PITA POCKETS WITH WHITE BEAN SPREAD AND ROASTED VEGETABLES

PITA POCKETS WITH WHITE BEAN SPREAD AND ROASTED VEGETABLES image

Yield 8

Number Of Ingredients 12

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2 large zucchini, sliced into 1/8-inch thick circles
2 medium eggplant, sliced into 1/8-inch thick circles
¼ cup olive oil, divided
2 ½ teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 bell peppers, one red and one yellow
White bean spread:
2 15.5-ounce cans white beans, drained and rinsed
4 cloves garlic
1/3 cup chicken or vegetable stock
8 whole wheat pitas
½ cup packed fresh basil leaves

Steps:

Preheat oven to 400 F. On 2 baking sheets, toss zucchini and eggplant with 2 tablespoons olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Roast, turning once, until well browned and cooked through, about 20 minutes for zucchini, 25 minutes for eggplant. Roast peppers over burner until blistering and slightly charred. Place in bowl, cover with plastic wrap, and let sit 10 minutes before running under cold water and removing skins. Cut into long thin slices. In food processor, combine beans, garlic, 2 tablespoons olive oil, chicken stock, ½ teaspoon salt, and ½ teaspoon pepper. Pulse until creamy and smooth, about 1 minute. To assemble, cut pitas into halves, spread approximately 2 tablespoon white bean puree in each half, and fill with ½ cup mixed vegetables and 1 tablespoon fresh basil leaves. Repeat with remaining halves. Serve two halves per person.