Wednesday, April 25, 2012

Mediterranean Style Roasted Veggie Pita with Kale Pesto Mayo

1 small to medium eggplant
2 large portobello mushrooms
3 red bell peppers
olive oil
2 Pita breads or flat breads that you can stuff
a few lettuce leaves
diced veggies of choices: tomatoes, cucumber, sprouts, carrots, etc.

Kale Pesto - see recipe in this blog
Mayo - 1/3 cu works well for two sandwhiches
optional - 1 T dried dill

  • Turn oven to 500 degrees and prepare a large cookie tray by lining with foil. Turn the edges up so you don't have any leaks.
  • Scoop the scaly underside out of the portobello tops and toss the stems. Rub both sides well with olive oil. Place on cookie tray.
  • Peel eggplant and cut into 1/4 slices. Mix with salt and put on a towel for ten minutes. After ten minutes squeeze excess water out, toss eggplant with olive oil and put on cookie tray.
  • Put the three peppers on the cookie tray.
  • When the oven comes up to temperature put the veggies in to roast for ten minutes. After ten minutes, remove the mushrooms, and turn the peppers 1/4 turn. Cut the mushrooms into thick strips.
  • Roast another 6-7 minutes and remove eggplant. Turn peppers again.
  • Roast peppers for another ten minutes then take out and put in a bowl. Cover securely with saran and a towel and let the peppers steam for 10-15 minutes. When done steaming, run under cool water, to slip the skins off and then remove seeds and stem. Cut into very wide strips or leave whole.
  • To make the sandwhiches, layer the following inside the pita:

Kale Pesto Mayo - Mix 1/3 c mayo with 3 T kale pesto (see recipe on this blog)
Lettuce leaves
Roasted pepper
Roasted eggplant
Roasted portobello
Optional diced veggies - I like carrots, cucumbers, & sprouts
Another dab or two of the kale pesto mayo.

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