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Dinner recipe · from the recipe book

Roasted Veggie Pita Sandwiches with Ricotta

Sweet roasted peppers and zucchini tucked into pitas with creamy herbed ricotta, white beans, tangy mustard and fresh basil.

Roasted Veggie Pita Sandwiches with Ricotta

Ingredients

  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 1½ medium300 gZucchinisliced into 1/4-inch rounds
  • 2 medium240 gRed bell peppercut into strips
  • ½ cup chopped80 gRed onionthinly sliced
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup250 gPart-skim ricotta
  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 1 tbsp15 gLemon juice
  • 1 clove3 gGarlicminced
  • 2½ tbsp40 gYellow mustard
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • ⅔ cup leaves15 gFresh basilleaves torn
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the zucchini, bell pepper and red onion with the olive oil, oregano, half the salt and the black pepper; spread on the pan.
  3. Roast 20 to 25 minutes, turning once, until tender and browned at the edges.
  4. Let the vegetables cool to room temperature, about 15 minutes, then chill 10 minutes if you like them cold.
  5. While they cool, stir the ricotta with the parmesan, lemon juice, garlic and the remaining half of the salt.
  6. Fold the great northern beans into the ricotta mixture, lightly mashing a few.
  7. Spread the inside of each pita pocket with the mustard, then a layer of the ricotta-bean mixture.
  8. Fill the pockets with the cooled roasted vegetables, the cucumber and the basil, and serve.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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