This recipe only requires you to slice up a few vegetables and then load them into your Suvie. It’s the easy, healthy, vegetarian weeknight option that we all need and it tastes great. We love this combination of vegetables but you can use almost anything you have on hand as a substitute such as green beans, broccoli, spinach, etc. If you would like to add some meat to this meal, we recommend you reduce all the vegetable amounts by half, confine the vegetables to one pan, and add the meat (such as chicken thighs) to a separate Suvie pan with olive oil and balsamic vinegar. This meal is so easy and yummy that you’ll want to make again and again.

Vegetarian Pita Pocket

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour and 30 minutes
  • Print


  • 2 small zucchini, sliced
  • 2 red peppers, sliced
  • 8 oz baby portobello or cremini mushrooms, sliced
  • 1 small onion, sliced
  • 2 tbsp olive oil
  • 1 (14.5 oz) can chickpeas
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp balsamic vinegar
  • 4 pitas, cut in half and warmed
  • 2 cups romaine lettuce, chopped
  • ½ cup tomatoes, sliced
  • ½ cup crumbled feta cheese
  • 2 tbsp tzatziki sauce


1) In a large bowl, toss together zucchini, peppers, mushrooms, onions, chickpeas, olive oil, ½ tsp salt, and ½ tsp black pepper until combined. Divide vegetables between two Suvie pans.

2) Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

3) After the cook, remove pans from Suvie. Drain liquid from both pans and stir in balsamic vinegar. Season vegetables to taste with salt and pepper.

4) Divide vegetables between the four pita halves. Top with romaine lettuce, sliced tomatoes, crumbled feta and tzatziki sauce.

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