Tuesday, August 4, 2015

roasted vegetable and goat cheese pitas with avocado spread

This is my new favorite meal. It's fast, it's easy, it's healthy and it's impressive. Whip out these bad boys for a dinner with friends and suddenly everyone thinks you tried so hard. But you didn't. 

Healthy eating has been my goal, but it's not always simple or fast. This recipe is both, and as such I've been using it all the time lately. There are enough different flavors and textures to really make it a meal, without adding tons of unhealthy fats or even any meat (for the vegetarians). Crispy roasted vegetables, creamy avocado and goat cheese and sharp green onions and spicy red peppers...what's not to love?
roasted vegetable and goat cheese pitas with avocado spread
roasted vegetable and goat cheese pitas with avocado spread

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Roasted Vegetable and Goat Cheese Pitas with Avocado Spread

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Ingredients 

Pitas or pita bread (I used a whole store bought package, or 6 big pieces)
1 Tbsp of extra virgin olive oil
1 clove of garlic, peeled
3 cups of assorted veggies**

(for avocado spread)
1 ripe avocado
2 Tbsp sour cream (or mayo)

(for garnish)
chopped green onions
goat cheese
salt and pepper


**I use whatever veggies I have on hand when I make these, but for this version I used sliced red peppers, mushrooms, red onion and cauliflower. Really whatever you have will work. I've also used zucchini, carrots, broccoli...you get the idea. 

1. Preheat oven to 400 degrees, and coat a baking sheet with your extra virgin olive oil. 

2. Spread your vegetables and your garlic evenly around your baking sheet, getting them lightly coated in the oil. 

3. Roast the vegetables for about 30 minutes, stopping at 15 minutes or so to stir the veggies and make sure they get evenly cooked.

4. While your vegetables are roasting, you can make your avocado spread. Peel and slice your avocado into a small bowl, and mash it up as much as you can. Add your sour cream and mix until smooth. 

5. Slather a good dollop of your avocado spread on top of each of your pieces of pita bread and spread it around evenly. 

6. When your vegetables are fully cooked (and a bit brown or crispy around the edges) you can take them out and top your pitas with them, almost like pizza toppings. I also added crumbled goat cheese and sliced green onions to mine. Salt and pepper to taste, then serve while warm!

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These absolutely disappeared at my house, and I hope you enjoy them as much as my family did. If you liked this one, you can check out my cook page for more of my recipes. Have fun cooking!

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2 comments:

  1. Oh wow, these sound AMAZING! So many of my favorite things in one dish. Goat cheese, avocados, pitas... I can't wait to try this.

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    Replies
    1. Thanks Jenna! They turned out fantastically, I've been addicted this summer, we've made a ton of variations. Let me know what you think!

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