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roasted vegetable pita pockets

Nourishing Roasted Vegetable Pita Pockets with Basil Pesto

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 serves 1x


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
  • Brie
  • Pita Pockets


  1. Preheat the oven to 200c and line a roasting tray with baking paper
  2. Prepare the vegetables and place on the roasting tray, drizzle with the olive oil and sprinkle with oregano and salt and pepper
  3. Roast for 15-20 minutes until cooked through.
  4. Meanwhile, prepare the pita pockets as per the instructions and spread with pesto and add a slice or two of brie to each pocket.
  5. 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.