Summer Time Veggie Pita Melt

Celebrate the flavors of the season with the irresistible Summer Time Veggie Pita Melt! This quick and wholesome recipe features tender roasted zucchini, juicy cherry tomatoes, and sweet red bell peppers tucked into warm, whole wheat pita pockets. Layered with fresh baby spinach, gooey melted mozzarella, tangy crumbled feta, and a drizzle of balsamic glaze, these pita melts offer a perfect balance of savory and fresh. With just 15 minutes of prep time and a golden skillet-finish, this vegetarian dish is both easy to make and bursting with garden-fresh flavor. Ideal for a light lunch, casual dinner, or even a picnic, these melts are a crowd-pleasing way to enjoy summer's finest produce.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Whole wheat pita bread
• 1 medium-sized Zucchini
• 1 cup Cherry tomatoes
• 1 medium-sized Red bell pepper
• 1 cup Baby spinach leaves
• 1 cup Mozzarella cheese
• 0.5 cup Crumbled feta cheese
• 2 tablespoons Olive oil
• 2 tablespoons Balsamic glaze
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice the zucchini into thin rounds, cut the cherry tomatoes in half, and dice the red bell pepper into small bite-sized pieces.

Step 3

In a mixing bowl, combine the zucchini slices, cherry tomatoes, and diced bell pepper. Drizzle with 1 tablespoon of olive oil, sprinkle garlic powder, salt, and black pepper. Toss to coat evenly.

Step 4

Place the seasoned vegetables on the prepared baking sheet and roast in the oven for 8-10 minutes until slightly tender and lightly caramelized.

Step 5

While the vegetables are roasting, cut each pita in half to create a pocket. Gently open the pocket without tearing it.

Step 6

Layer the inside of each pita pocket with baby spinach leaves, about 2 tablespoons of roasted vegetables, 2 tablespoons of shredded mozzarella cheese, and a sprinkling of crumbled feta cheese.

Step 7

Lightly brush the outside of the pita pockets with the remaining olive oil.

Step 8

Heat a large non-stick skillet over medium heat. Place 2 stuffed pita pockets in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until the cheese melts and the outside is golden brown. Repeat with the remaining pitas.

Step 9

Drizzle balsamic glaze over the pita melts before serving.

Step 10

Enjoy your Summer Time Veggie Pita Melt warm!

Nutrition Facts

Serving size	(554.7g)

Amount per serving	% Daily Value*
Calories	958.6

Total Fat 64.9g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 126.8mg	0%
Sodium 4830.5mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 4.5g	0%
Total Sugars 39.1g
Protein 41.7g	0%

Vitamin D 18.1IU	0%
Calcium 1057.7mg	0%
Iron 2.4mg	0%
Potassium 960.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 17.4%

Carbs: 21.8%