Vegetable and feta pitta breads recipe
A great packed lunch or picnic idea. Roasting the pepper and courgette adds depth and brings out even more of their delicious flavour. The tangy, slightly salty taste of the feta is the perfect accompaniment.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 261 calories / serving
Ingredients
- 2 large pitta breads, halved
- 50ml olive oil
- 1 large red pepper, de-seeded and chopped
- 1 large yellow pepper, de-seeded and chopped
- 100g feta, diced
- 1 medium courgette, de-seeded and diced
- sprigs of basil, to garnish
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 1095kJ 261.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 1.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 31.7gProtein 9.6gFibre 2.6g
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- Pre-heat the oven to gas 5, 190°C, fan 170°C.
- Put the pepper and courgette in a roasting tray and drizzle with the olive oil. Season and roast for 15 minutes.
- Remove from the oven and leave to cool for 10-15 minutes. Once cool, spoon into a bowl and stir through the feta. Spoon into the pitta halves and garnish with sprigs of basil leaves before serving.
- See more Picnic recipes
