Yasas everyone, Claire here. If we haven’t “met” yet, I help Mama Jess out with recipes and food photography (you can catch me on Instagram @mamajessfounder). I am feeling nostalgic today because on May 28, 2015 (five whole years ago!) I boarded a plane to spend the summer in Greece working in Thessaloniki. I knew no one, didn’t speak a word of Greek, and was going for the first time.
I connected with new friends over mezzes, or small plates, of some of the best food I have ever had in my life. So today, I decided to make a greek-inspired recipe: roasted veggies in a pita with tzatziki sauce! I added feta because no Greek recipe is complete without feta.
This recipe is 100% vegetarian and can easily be vegan (just leave out the feta!). The trick is to small-dice all of the veggies so you can stuff a lot of them in the pita pocket AND to marinate them for at least 30 minutes ahead of time. I made enough roasted veggies to keep in the fridge and enjoy all weekend long with some pita, feta, olives, and leftover tzatziki!
Pita bread, or pita pockets
1 zucchini, small diced
3 large carrots, peeled and small diced
1 red pepper, small diced
8oz button mushrooms, small diced
1 cherry tomatoes (whole)
1/2 red onion, small chopped
4 tbsp olive oil
Spice blend: 1 tsp each
Salt, pepper, oregano, parsley, basil, dill, garlic powder
1 cup tart Greek yogurt
2 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp basil
1 tbsp dill (dried or fresh)
1 tbsp salt
Whip together until ingredients are combined. Enjoy!