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Main Dish / Snack / Vegetarian / Plant-based / Vegan
This traditional dish hails from Sicily, and it’s packed to the brim with scrumptious veggies. Eggplant and zucchini melt in your mouth after they’ve been baked to perfection, and the red pepper makes everything pop with color. To top it all off, we’ve got nutritious green and lentils tucked into warm pita, where all the flavors and nutrients can meld together in a warm pocket of Italian goodness. (Tip: Make a big batch and freeze them for a delectable home-cooked meal later.)
Yield: 2 servings
1 eggplant
1 zucchini
½ red pepper
4 garlic cloves
2 celery stalks
1 tablespoon olive oil
1 can no-salt diced tomatoes
2 teaspoons dried oregano
½ cup green lentils
2 teaspoons capers
2 teaspoons balsamic vinegar
4 whole wheat pitas
Salt & pepper to taste