Smokey Mediterranean Roasted Veg and Hummus Pittas
Credited to: BFree
Kcal:
Serves 4
10 mins prep
35 mins cooking time
Ingredients
•3 peppers red, yellow or orange
• 200g of cherry vine tomatoes
• 3 large garlic cloves
• 2 tbs olive oil
• 1 heaped tbs sweet smoked paprika
• 10 pitted black olives
• ¼ cup toasted pine nuts
• 1 tbs extra virgin olive oil
• Salt and pepper
• 2 tbs roughly chopped flat leaf parsley
• 200g of cherry vine tomatoes
• 3 large garlic cloves
• 2 tbs olive oil
• 1 heaped tbs sweet smoked paprika
• 10 pitted black olives
• ¼ cup toasted pine nuts
• 1 tbs extra virgin olive oil
• Salt and pepper
• 2 tbs roughly chopped flat leaf parsley
To serve
• 1 packet of BFree Pitta Breads
• 1 cup of good quality hummus
• 1/2 cup of arugula or other salad leaf
• Pre heat the oven to 180C
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
1. Deseed and chop the peppers into large chunks.
2. With the skin left on give the garlic clove a crush with the back of a knife.
3. In a large baking tray add the tomatoes, the peppers, garlic, olive oil and a good pinch of
salt and freshly ground pepper. Stir to combine and coat. Place in the pre heated oven for approx. 20-30 minutes.
4. When the vegetables are ready, they will be soft and lightly charred on the edges.
5. Remove from the oven and break the olives into the tray.
6. Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste.
7. Add the pine nuts and roughly chopped parsley to tray and gently stir everything together. Set aside until you are ready to serve.
8. When you’re ready to eat, lightly toast the pitta breads, cut one side open with a knife.
Spread a couple of tablespoons of hummus onto one side, fill with the roasted vegetable mix and some salad leaves.
9. Enjoy immediately or wrap up in foil for a packed lunch
2. With the skin left on give the garlic clove a crush with the back of a knife.
3. In a large baking tray add the tomatoes, the peppers, garlic, olive oil and a good pinch of
salt and freshly ground pepper. Stir to combine and coat. Place in the pre heated oven for approx. 20-30 minutes.
4. When the vegetables are ready, they will be soft and lightly charred on the edges.
5. Remove from the oven and break the olives into the tray.
6. Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste.
7. Add the pine nuts and roughly chopped parsley to tray and gently stir everything together. Set aside until you are ready to serve.
8. When you’re ready to eat, lightly toast the pitta breads, cut one side open with a knife.
Spread a couple of tablespoons of hummus onto one side, fill with the roasted vegetable mix and some salad leaves.
9. Enjoy immediately or wrap up in foil for a packed lunch
