Roasted Veggie Pitas with Creamy Avocado Dip

Step up your food game with this blissful roasted veggie pita- stuffed with an assortment of vegetables, and optimally crowned with melted cheese. This meal is healthy for lunch or a lighter dinner, filled with tastes that are as beneficial to the body as they are delicious. Savor the perfection and composition of flavors and texture to fill you up and keep you going!

– makes about 4 servings –

Ingredients

• 2 cups bell peppers, diced
• 1 medium zucchini, sliced
• 1 medium red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 whole wheat pitas
• 1 avocado, peeled and pitted
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin
• Fresh cilantro, for garnish
• Optional: Crumbled feta cheese, for topping

Steps

1. Preheat the oven to 425°F (220°C).
2. In a mixing bowl, combine the diced bell peppers, zucchini, and red onion.
3. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until well coated.
4. Spread the veggies on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly charred.
5. While the veggies roast, prepare the avocado dip by blending the avocado, lemon juice, cumin, and a pinch of salt in a food processor until creamy and smooth.
6. Once the veggies are done, remove them from the oven and let them cool slightly.
7. Warm the whole wheat pitas in the oven for a few minutes, then stuff them with the roasted veggies.
8. Serve with a generous side of avocado dip, garnished with fresh cilantro and optional crumbled feta cheese.