Humus and Roasted Vegetables in Pitta Bread

For five people (quantities for ten are given below)

250g aubergine
200g red pepper
200g courgettes
50g red onion
2-3 garlic cloves, peeled
salt and pepper
80ml olive oil
5 medium-sized white pitta breads
about 300g humus

Method

1. Heat the oven to 200C/400F/gas 6.
2. Chop the aubergine, red pepper, courgettes and red onion into bite-size chunks. Crush the garlic and add it to the vegetables along with some salt and pepper.
3. Toss the vegetables in the olive oil, spread them on a baking tray and roast in the hot oven until they are soft. Remove them from the oven and allow them to cool.
4. Spread each pitta bread with about 60g of humus. Divide the roasted vegetables between the pitas and serve.

Each serving provides:
Kcal: 720
Protein: 23.4g
Fat: 20.4g (of which saturated fat: 1.9g)
Carbohydrate: 109.7g (of which sugars: 10.7g)
Fibre: 7.9g

Nutrition Points:

a) This recipe is high in calcium and in iron.
b) This recipe is low in saturated fat.

Serving Suggestions:

a) Instead of humus you could also use cream cheese with roast vegetables in pitta bread.
b) For those who would like a meat option, add some bite-sized pieces of bacon, chicken or beef along with the humus and vegetables.

For ten people

500g aubergine
400g red peppers
400g courgettes
100g red onions
4-6 garlic cloves, peeled
salt and pepper
160ml olive oil
10 medium-sized white pitta breads
about 600g humus

Feedback

If you cook this dish please complete this recipe feed back form and return it to the Food Chain. It will help us greatly in deciding the final line up of recipes for the cook book and to ensure that all recipes are correct and work! Don’t forget to let the office know you are cooking this dish as they will send along a photographer – you and your dish may appear in the cook book.

« back