Recipe: Quick Healthy Lunch Roast Veg & Feta Pita

Roast vegetable and feta pita 

One portion provides: Energy 1 761 kJ; carbohydrate 49 g; fibre 11 g; protein 14 g; fat 14 g

Place 250 g (2 c) ready-to roast, roasting vegetables in an ovenproof dish with a lid. Add 1 t olive oil, a sprig of rosemary or fresh thyme (or ½ t dried rosemary/thyme) and ½ t salt. With the lid firmly on the dish, shake the vegetables until they are well coated. Microwave for 10 minutes and then grill without the lid under a hot grill for 10 minutes, tossing the vegetables after 5 minutes.

I some times make double or triple this amount and keep the roasted veggies in the fridge for a few days.

Quick Snacks

When done, roughly crumble 30 g feta cheese (1 matchbox) over the hot vegetables and stir through.

Quick Snacks

Drizzle with ready-made low oil Greek dressing (10 ml or 2 t), and serve hot or cold with 1 pita pocket half or 3 mini pita pockets.

Quick Snacks

 

 

Comments

    • celynnerasmus says

      Hi Tony
      It is great to hear that you make the time to cook the old fashioned way! If you roast veggies from scratch at 180 to 200 degrees celcius then it would take about 45-60 minutes. You could also lightly steam/boil the veggies first and then roast or place under a hot grill – the time would then be shortened significantly. 

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