Roasted Veggie Pressed Pita

by Amy Renee
Roasted Veggie Pressed Pita

Yep. Another sandwich. A pita panini. Man I do LOVE my panini press. I think it’s my most used piece of kitchen equipment. I used it so much that I ended up wearing it out. I had to buy a new one. I can’t say I blame my old one for dying – I used it every day, twice, sometimes three times a day for about three years. I feel like I got my moneys worth for sure.

But I digress…

I LOVE roasted vegetables! And I just happen to have a few beets, carrots, and broccoli in my fridge that needed to be eaten. So I washed and cut them all, placed them on some tin-foil lined baking sheets, sprayed them with a little olive oil and seasoned them with granulated garlic, salt and pepper. Then I roasted them in a 430 degree F oven for about 10-12 minutes. Note: The smaller you cut your veggies the less time you should cook them. If you cook them too long they will not only become mushy, they lose some of their nutrients.

On to my sandwich…

Sometimes when I make a sandwich on pita bread I use the whole pita bread. And sometimes I cut it in half. When I feel like I’ve been doing a lot of cardio and need the extra carbohydrates I eat the whole thing. When I feel like I could cut back I cut back. No big thing. But when I eat only half I don’t cut it in half like normal people do. I use a serrated knife and very carefully cut open the pita bread from the outer corners so that I have two circles. That way it’s like I’m eating the entire pita, just a little bit thinner. I always fold it over so I could just cut the pita in half like most people do I suppose, but I think it’s just too difficult to fill that way and I always end up ripping the bread to shreds and everything ends up falling out. So why not just fold over the half pita like a panini and press it. Yum!

So here’s how the sandwich went today…

I cut the pita in half and put it on my plate. Then I put about 20 grams of plain hummus in a small bowl and added about 50 grams of avocado to it. Then I mashed them together with a fork and spread it all over my pita bread. Then I sprinkled a little bit of Italian seasoning on top and of course my favorite nutritional yeast (YUM!). After that I crumbled up some nori sheets and put those on top. Finally, the veggies. I don’t put too many on or else they end up just falling out. So I layer them in on one side and fold over the other half. Then I placed it in the panini press and let it brown up.

Onto my plate it went. I cut it in half to make it easier to eat. Wowsers! This was a good one!

ROASTED VEGGIE PRESSED PITA

Prep Time: 5 minutes     Cook Time: 5 minutes     Total Time: About 10 minutes     Serves: one

INGREDIENTS
  • ½ whole wheat pita
  • 3 tablespoons (42 grams) classic hummus
  • 40 grams avocado, sliced
  • 2 tablespoons nutritional yeast, divided
  • Italian seasoning & any other seasonings you prefer (but no salt – there is probably salt in the veggies)
  • ¼ nori sheet, shredded
  • ½ cup roasted veggies (i.e., broccoli, beets, carrots or whatever you have)
INSTRUCTIONS
  1. Split the pita in half using a serrated knife: carefully cut it open around the circumference, gently opening it as you cut.
  2. Lay one of the pita halves on a plate, inside up. Put the other half in the bag to save for later.
  3. Spread the hummus all over the pita half. Top with the avocado slices and using a butter knife gently press the avocado into the hummus.
  4. Sprinkle one tablespoon of the nutritional yeast all over the hummus/avocado.
  5. Spread the shredded nori all over.
  6. Spread the veggies on one half of the pita. Note: you could heat up the veggies before doing this, but eating them cold is good too.
  7. Fold over the pita and enjoy as is or press in a panini press until golden brown.
Nutrition Information
Serving size: one pita sandwich Calories: 324 Fat: 9.2 Saturated fat: 0.9 Trans fat: 0 Carbohydrates: 53.4 Sugar: 11.9 Sodium: 344 Fiber: 13.7 Protein: 14.1 Cholesterol: 0

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