We have really been trying to eat more veggies lately – perhaps preparing ourselves for holiday overeating or perhaps a reaction to feeling awkward in a swimsuit all summer. Either way we came up with this recipe and have been enjoying it several times a week. For the last two weeks or so we have been cutting up all the veggies during the weekend so that we just need to cook them during the weeknights. There is nothing better than an easy meal after a long day at work! Enjoy!
4 servings (two pita pockets per person)
Ingredients: 2 medium-sized zucchini, cut into 2″ strips
1 red bell pepper, cut into 2″ strips
1/2 bunch asparagus, woody end snapped off, cut into 2″ pieces
1 cup artichoke hearts
1/4 cup green olives, roughly chopped
1/2 cup Feta cheese, crumbled
4 whole pita breads, each split in half (you’ll have 8 pita pockets)
Salt and pepper, to taste
Olive Oil
1 cup Caramelized Shallot and Herb Aioli (recipe follows) or any other sauce you prefer (such as: Ranch dressing, Teryaki sauce, etc.)
Directions:
1. Heat 1 tablespoon olive oil in a large saute pan.
2. Saute red bell pepper, artichoke hearts, and green olives on medium-low heat until bell pepper is tender.
3. Meanwhile, heat water in a small pot. When it has come to a boil, add zucchini and asparagus. Cook only for 30-45 seconds, then drain and throw in icy water to stop cooking (this method is called “Blanching”).
4. Turn the heat up on the saute and then add asparagus and zucchini. Stir until well blended. Season with salt and pepper. Allow to cook for just a few minutes, until everything is heated through.
5. Meanwhile, heat oven to 360. Warm pita pockets for a few minutes, or until they feel somewhat crispy on the outside.
6. Toss feta cheese with veggie mixture.
6. Add a large scoop of veggie mixture to each pita pocket, then top with Caramelized Shallot and Herb Aioli.
Caramelized Shallot and Herb Aioli
This wonderful sauce is delicious on these pitas, but also great on a sandwich or other wrap. We have even used it to dip artichoke leaves in. Yummy!
Ingredients:
3/4 cup light mayonnaise
2 tablespoons freshly squeezed lemon juice, plus a pinch of zest
3 tablespoons fresh parsley, chopped finely
2 tablespoons fresh dill, chopped finely
1 tablespoon dijon mustard
1 teaspoon hot sauce (your choice of brand, we enjoy Cholula)
3 shallots, minced
Olive Oil
Salt and pepper, to taste
Directions:
1. Heat a saute pan with one tablespoon of olive oil over medium heat.
2. Add shallots and cooked until browned and caramelized, about 10 minutes.
3. Allow shallots to cool.
4. Meanwhile, combine mayonnaise, herbs, lemon juice and zest, dijon mustard, hot sauce, and salt and pepper to taste.
5. When shallots are cooled, add them to mixture. Stir to combine.
6. Allow Aioli to chill in the refrigerator for about an hour prior to serving to allow flavors to combine.
TIP: USE WHOLE WHEAT/WHOLE GRAIN PITA BREAD FOR AN ADDED BIT OF FIBER AND FEWER CALORIES!
Have you tried this recipe? If so, let me know what you think!
