Pita Bread- Two

One Large Red Onion- 1/4, Sliced

Green Bell Pepper- 1/4, Sliced

Mushrooms- Two, Sliced

Olive/Canola Oil- One Teaspoon

Feta Cheese- 1/2 teaspoon

Spinach Leaves- About 8-10

Salt and Pepper to taste

Coriander Leaves (Cilantro)- a few


Yogurt- 1/3 Cup

Garlic- 2 Cloves, Minced

Lemon Juice- 1/2 Teaspoon

Cucumber- 1/4, Chopped


Preheat oven to 400F. Place the sliced vegetables on a sheet of aluminum foil. Sprinkle oil and season with salt and pepper.  Toss and roast the vegetables for 20 mins in the oven. Additionally, drizzle a little balsamic vinegar for extra flavor.

While the veggies roast, prepare the sauce. Whip the yogurt and add the cucumber, lemon juice, garlic, salt and pepper to it. Taste to get the right amount of tang and sourness.

Once the veggies are roasted and the sauce/spread is ready, warm the pita bread on a pan.

Spread the sauce onto one side. Place the roasted vegetables on top of it. Add fresh coriander leaves, spinach leaves and sprinkle feta cheese on top. Roll the pita bread delicately so that all the veggies and sauce form the stuffing. Enjoy!

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