I heard on the radio that the average adult spends about $50 a week on takeaway foods and coffee. Over a year that adds up to quite a hefty price tag…$2,600. Well, my take on this….you can take away my takeaway but do not take away my coffee. So I pack my work lunches. It saves me money for the more important things…like wine. And shoes. And I just love to take these Roasted Vegetable Pita Pockets with Basil Pesto to work. They are:
- So nourishing and full of goodness
- Easy to make ahead
- Really adaptable
But I don’t just have these for work. These Roasted Vegetable Pita Pockets with Basil Pesto have been going on my dinner meal plan at least once a week recently. And they are sooo good! But alas, as it is so often the way, they are not a hit with all of us. Mr 7 is not a big fan of roasted vegetables, so when I serve this meal I normally serve the roasted vegetables on the side and he has salad and ham pita pockets.
These Roasted Vegetable Pita Pockets with Basil Pesto can be adapted to whatever vegetables you have left in the fridge and pantry, and it’s easy just to add more vegetables if you need more for your family! Though I love to use a range of colours to give this dish vibrancy. I love to add Brie to my pita pockets but you could easily add a different cheese too – Feta would work brilliantly.
If you were thinking about taking this to school you may need to find a nut free basil pesto if your school is nut free.Print
These delicious and adaptable Roasted Vegetable Pita Pockets with Basil Pesto are great for dinner or work lunches.
- 1 medium zucchinis sliced
- 1/2 medium sweet potato diced
- 1 red capsicum diced
- 1/2 red onion cut into small wedges
- 100g cherry tomatoes sliced in half
- 150g mushrooms sliced
- 1 tbsp oil
- 3 cloves garlic unpeeled sliced in half
- Dried Oregano
- Salt and Pepper
- Basil Pesto
- Pita Pockets
- Preheat the oven to 200c and line a roasting tray with baking paper
- Prepare the vegetables and place on the roasting tray, drizzle with the olive oil and sprinkle with oregano and salt and pepper
- Roast for 15-20 minutes until cooked through.
- Meanwhile, prepare the pita pockets as per the instructions and spread with pesto and add a slice or two of brie to each pocket.
- Once the vegetables are ready, cool slightly then add to a prepared pita pocket.
You may wish to remove the garlic and discard the peel and eat the garlic or you may wish to discard.
This recipe is really adaptable. I have served the vegetables as a side dish. Another option is to stir through rissoni.
I hope your family love these Roasted Vegetable Pita Pockets with Basil Pesto. This is a delicious, simple dinner or lunch. Remember if you make this recipe come share with me on Instagram or Facebook.