Recipe

Roasted Vegetable Pitas w/Creamy Herb Dressing

Serving Size: 2

Preparation

Prepare and cut vegetables. Combine in a mixing bowl all of the above ingredients except the tomatoes, spinach leaves, dressing, and pita halves.

Toss vegetable mixture to lightly glaze the vegetables with olive oil.

Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and spinach leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and spinach should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.

Prepare the Creamy Herb Dressing while vegetables are broiling.

Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Herb Dressing. Serve.

Creamy Herb Dressing

Serving Size: 1

• 1/2 cup lite soft tofu


• 2 tablespoons soy milk


• 2 tablespoons olive oil


• 2 tablespoons to 3 tbsp lemon juice


• 1/4 teaspoon salt


• 1/4 teaspoon garlic powder


• 2 teaspoons fresh dill or 1 tsp. dried dill

Combine all ingredients except the dill in a blender and blend until smooth.

Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is quite thin and pourable.

Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred.

Recipe group: Bread.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance.

This recipe from Karen C. Greenlee - greenlee@bellsouth.net was inserted by Renato Pichler / 2012-11-19 11:42:58

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Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.