All Recipes
Roasted Summer Veggie Pita Pocket with Lemon Herb Yogurt
Main Course
Fairgrown
Roasted summer vegetables and chickpeas stuffed into a pita pocket and topped with a bright lemon-herb yogurt sauce. A healthy, flavorful meal showcasing NJ-grown zucchini, tomatoes, peppers, and onions. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Summer Squash— 2 small zucchinis, diced
- Tomatoes— 1 quart grape or 2 large, diced
- Peppers— 1, diced
- Onions— 1 red, diced
- Limes— 1, zest and juice (divided)
Additional / Pantry
- 1-15 oz can chickpeas
- 1 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- Pita bread
- Lemon Herb Yogurt:
- 1 cup unflavored Greek yogurt
- 1 tsp olive oil
- 1 tsp dried parsley
- Dash of onion powder, garlic powder, salt, and pepper
Instructions
- Combine all diced vegetables in a large bowl. Add 1 tablespoon olive oil, dried parsley, onion powder, garlic powder, cumin, salt, and pepper. Mix until all vegetables are coated.
- In a large pan over medium heat, add 1 tablespoon olive oil and the vegetable mix. Sauté, mixing frequently. When onions are translucent, add chickpeas and sauté for about 10 minutes or until the vegetables are tender. Add the juice of half a lemon, or to taste.
- To make the yogurt topping, in a bowl, add Greek yogurt, olive oil, lemon zest, juice of half a lemon, dried parsley, and a dash of onion powder, garlic powder, cumin, salt, and pepper. Mix until combined.
- Spoon veggie mixture into a pita pocket. Top with lemon yogurt and serve.
Notes
Chef's Tip: Roast veggies and chickpeas on a sheet pan. Spread ingredients out in an even layer and roast at 375 degrees for 15 minutes or until vegetables are tender.