Ingredients:
4 large pita breads, whole wheat or white
1 medium eggplant, diced
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
4 ounces (115g) feta cheese, crumbled
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley or basil leaves, chopped, for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with olive oil or line it with parchment paper.
Prepare the Vegetables:
In a large bowl, combine the diced eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and Kalamata olives.
Season the Vegetables:
Drizzle the vegetables with olive oil and sprinkle minced garlic, dried oregano, dried basil, salt, and pepper over the top. Toss well to coat evenly.
Roast the Vegetables:
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
Assemble the Pita Bread Bake:
While the vegetables are roasting, cut the pita breads into quarters or smaller pieces, depending on your preference.
In a large baking dish or oven-proof skillet, arrange a layer of the roasted vegetables. Sprinkle half of the crumbled feta cheese over the vegetables. Arrange the pita bread pieces evenly over the vegetables and cheese.
Layer and Bake:
Add another layer of the remaining roasted vegetables and sprinkle the rest of the crumbled feta cheese on top.
Final Bake:
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the pita bread is crispy and golden brown, and the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley or basil leaves before serving.
