Our roast vege pita pockets are something we love for busy days because they are comforting, but still light and good for you. This is a versatile recipe because you can pretty much roast any veges you have in your fridge. This way, the fillings can be seasonal and have all of your favourite goodies inside.
The basil aioli gives it a freshness that cuts through the richness of the slow-roasted vegetables. Feel free to experiment by adding fresh rosemary or any dried herb you like to the roasting tray.
Ingredients
| 4 | Pita pockets (Main) |
| 1 | Red capsicum (Main) |
| ¼ | Red onions, sliced |
| 400 g | Mushrooms |
| ¼ | Feta, crumbled |
| 1 serving | Canola oil |
Basil aoili
| ¼ cup | Basil, finely chopped (Main) |
| ½ clove | Garlic, peeled |
| 1 large | Egg yolk |
| 1 tsp | Dijon mustard |
| 1 cup | Grapeseed oil |
| 1 serving | Lemon juice, to taste |
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Directions
- Preheat oven to 180C. Arrange the red onion, mushroom and capsicum flat on a baking tray with some canola oil and season. Roast the vegetable for 15-20 minutes or until cooked through.
- Grill the pita pockets in the oven with olive oil and a sprinkle of salt. Grill pita pockets until golden.
- To make the aioli, mix together the basil, garlic, mustard and egg yolk. Whisk and slowly drizzle in the oil to the mix and continue whisking until thick. Add the lemon juice at the end and adjust to taste.
- Cut the pita pockets in half and fill with roast vegetables, a handful of spinach and some aioli.
