Roasted Vegetable Pitas with Romesco Sauce
Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas.
Ingredients
Romesco Sauce
- ¼ cup olive oil
- 1 slice stale french bread, cubed
- ½ cup slivered, blanched almonds
- 5 garlic cloves, minced
- 1 15 oz. can whole peeled tomatoes
- 8 oz. jar roasted red peppers
- 1 tsp. salt
- 1¼ tbsp. smoked paprika
- 2 tbsp. red wine vinegar
Other Ingredients
- 1 15 ounce can chickpeas, drained and rinsed then patted dry
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Medium zucchini, cubed
- Summer squash, cubed
- 1 teaspoon olive oil
- 4-6 Pita breads, or naan
- Fresh chopped parsley, for garnish
Instructions
Make the Romanesco Sauce
- Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
- Next, heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Then, add the minced garlic and sauté another 1 minute, stirring frequently.
- Next, place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
- Then, pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and set aside.
Make the Filling
- Next, make the chickpeas and vegetables while the romesco sauce is cooking, whisk together the chickpeas, paprika, cayenne, zucchini, squash, olive oil and pinch of salt and pepper.
- Increase the oven temperature to 425 degrees F. Place the vegetable mixture in a single layer on a separate baking sheet. Roast for 15-20 minutes, then remove from the oven and stir.
- Next, place back in the oven and roast another 15-20 minutes. Remove from oven.
Assemble
- Lastly, to assemble, spread romesco sauce over the pita breads, then top with vegetables. Garnish with fresh parsley and serve.
Notes
These pitas are awesome to make-ahead! The romesco sauce will keep in the fridge for 5 days and the vegetables will keep for 3-4 days. When ready to assemble, heat up the vegetables and toast the pita.
Nutrition
Serving: 1pitaCalories: 456kcalCarbohydrates: 53gProtein: 12gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.003gSodium: 1818mgPotassium: 619mgFiber: 7gSugar: 5gVitamin A: 3001IUVitamin C: 38mgCalcium: 171mgIron: 5mg