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
- 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 garbanzo beans
- 2 tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 4 pitas, cut in half
- 2 cups romaine lettuce
- ½ cup tomatoes, sliced
- ½ cup crumbled feta cheese
- 2 tbsp tzatziki sauce for serving
Salt the sliced zucchini on all sides and divide between two Suvie pans. Add in peppers, mushrooms, onions and drizzle with olive oil. Mix together each pan and broil for 10 minutes.
After the broil, drain excess liquid from each pan. Divide the garbanzo beans, balsamic vinegar, ½ tsp salt, and ½ tsp black pepper between the two pans. Stir to combine. Load into upper zone of Suvie.
Wrap the pitas in foil and add to lower left zone of Suvie. Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 1 hour
Starch: 0 minutes
During the cook, chop the romaine lettuce, and refrigerate until ready to serve.
After the cook, remove pans from Suvie. Drain liquid from both pans.
Divide vegetables between the four pita halves. Top with romaine lettuce, sliced tomatoes, crumbled feta and tzatziki sauce. Enjoy!