Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegetable and feta pitta breads recipe

13 ratings

A great packed lunch or picnic idea. Roasting the pepper and courgette adds depth and brings out even more of their delicious flavour. The tangy, slightly salty taste of the feta is the perfect accompaniment. See method

Serves 4
15 mins to prepare and 30 mins to cook
261 calories / serving
Healthy
Vegetarian

Ingredients

2 large pitta breads, halved
50ml olive oil
1 large red pepper, de-seeded and chopped
1 large yellow pepper, de-seeded and chopped
100g feta, diced
1 medium courgette, de-seeded and diced
sprigs of basil, to garnish
salt
pepper

Each serving contains

Energy
1095kj
261kcal 13%
Fat
12g 16%
Saturates
4g 22%
Sugars
7g 7%
Salt
1.7g 28%

of the reference intake
Carbohydrate 31.7g Protein 9.6g Fibre 2.6g

Method

Pre-heat the oven to gas 5, 190°C, fan 170°C.
Put the pepper and courgette in a roasting tray and drizzle with the olive oil. Season and roast for 15 minutes.
Remove from the oven and leave to cool for 10-15 minutes. Once cool, spoon into a bowl and stir through the feta. Spoon into the pitta halves and garnish with sprigs of basil leaves before serving.

See more Picnic recipes