Roasted vegetables in pitta breads – perfect for a packed lunch or picnic Roast veg pittas
Serves: 2
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy




    • 1tbsp olive oil


    • 1 red pepper, quartered and deseeded


    • 1 large courgette, cut into 8 thin strips lengthways


    • 4 pitta breads


    • 2 small handfuls of rocket leaves


    • 125g pack mozzarella, drained and sliced into 8


    • A few fresh basil leaves, optional


    • Freshly ground black pepper






    1. Heat a griddle pan and rub oil sparingly over the red pepper and courgette strips. Put the vegetable strips on the griddle and cook until browned and softened. Do this in 2-3 batches, depending on the size of your griddle. Set aside on a baking sheet.


    1. Heat the pitta breads on the griddle. Cut a strip off a short edge of each pitta, put a knife inside and ease it open to make a pocket.


    1. Push some rocket leaves in the bottom, then fill the pockets with strips of red pepper and courgette and slices of mozzarella. Add some basil leaves, if you like.


    1. Season with pepper and add a dash of oil, if desired. Pack 2 pittas per person in a lunchbox. Wrap a paper napkin round the pittas to eat them.



Nutritional information per portion



fat 21.0g saturates 10.0g calories 628(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.