My mother has a tendency to impulse buy vegetables. I do too, actually, but the difference between us is that I will eat them before they get pushed to the back of the fridge where they are left to shrivel and die. While I was home, I noticed that she had purchased a multi-colored pack of bell peppers. This was interesting to me because my father can’t eat peppers; they “bother his stomach” (his words, not mine). So basically I knew that they were going to sit there until they either (a) got moldy, (b) got thrown out to make room for something else in the fridge, or (c) were fed to the snails so that my mother would feel less guilty about not actually eating them (yes we do have snails and yes my mom likes to feed them leftover/unused fruits and vegetables). I had also bought some extra broccoli when I made the chicken stir-fry, so I thought it would be a great idea to roast the two veggies and stuff them into a pita along with some cheddar cheese and barbecue sauce. It was a delicious combination made even better by the fact that they didn’t all fit, so I got to scarf them down as finger food.

And really, we all know how much I love roasted broccoli. I introduced it to the family as an alternative to the salad they eat every night, which consists of lettuce, a tomato, and way too much blue cheese/ranch dressing. Not that I have anything against salads, but they have to be filled with tons of ingredients to hold my interest. Namely sweet potatoes. And that just wasn’t going to happen . So I banned them.

Roasted Broccoli and Bell Pepper Pita
Serves 1

1 crown of broccoli, broken into florets
1 red/yellow/orange bell pepper julienned
1 soy pita
1 tbsp (or so) barbecue saue
1 slice reduced fat cheddar cheese.

Preheat the oven to 450. Place broccoli and pepper slices on a baking pan. Spray with cooking spray and sprinkle with salt. Roast for 15 minutes.

Stuff the pita with cheese and as much broccoli/pepper as you can fit. Squirt some bbq sauce in there. Eat!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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7 Responses to Pita of Convenience

  1. Natashya says:

    Are you sure your parents aren’t English?
    Good for you for teaching them a better way to eat!

  2. jesse says:

    So healthy!!! Looks like a plateful of spring!

  3. Reeni? says:

    It sounds good but I would have to swap the broccoli out for cauliflower. I hope that works!

  4. Elra says:

    What a colorful and beautiful dish. Broccoli is one of my favorite veggy. Simply healthy.
    Cheers,
    elra

  5. burpandslurp says:

    colorful as a garden! I like bell peppers, but I think the red tastes the best. unfortunately it’s also the more expensive one. 🙁

  6. Joanne says:

    Natashya – I don’t know what they are…insane?

    jesse – Thanks so much for stopping by my blog. I keep thinking that maybe if I eat like it’s spring, the weather will follow up accordingly.

    Reeni – I think this pita is all about acoomodation. Throw in any roasted veggies you like – the more the merrier.

    Elra – Thanks so much, I am a broccoli lover as well!

    burpandslurp – I agree with you. Green peppers are my least favorite (unless they are poblanos). I love colorful dishes, they just seem so much more edible that way.

  7. That sounds sooo good! I’ve been meaning to try making pitas, so I might give this a try.

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