2 1/2 cups chopped Red Bell Pepper (about 2 medium peppers)
1/2 cup peeled and chopped Yellow Onion (about 1/2 of one onion)
1 cup peeled and chopped Carrots (2-3 whole carrots)
3 cups small Broccoli Florets
1/2 teaspoon Kosher Salt
1/2 teaspoon Crushed Red Pepper Flake
1 cup Sweet Basil Hummus (click for recipe)
1/2 cup Reduced-Fat Feta Cheese, crumbled
4 100% Whole Wheat Pita Halves (2 whole pitas, halved)
Preheat oven to 425 degrees. On a foil lined sheet pan, toss chopped veggies (all should be bite-size and approximately the same size), salt, red pepper flake, and olive oil together and spread into an even layer across pan. Roast veggies for 18 to 20 minutes, turning once mid way through cooking.
Once veggies are slightly cooled, fill each pita pocket with 1/4 cup Basil Hummus, 1 1/2 tablespoons of crumbled feta, and 1/4 of the roasted veggies.
Servings: 4; 330 calories per serving (serving size is one pita half stuffed with hummus, veggies, and cheese)