— cooked up on
March 14, 2012
This dinner is veggies at their best: roasted in a little bit of oil for a long time. I admit, it’s not the quickest recipe ever, but boy is it worth it! Also, it’s under 350 calories. I served it with a side of roasted chickpeas, which put the whole meal at right about 500 calories per person.
Plus, I used store-bought pita for the crust. This recipe actually began with me trying to decide what to do with the last two pitas in our kitchen – they were about to go, I think. And as I said, we have a bajillion vegetables right now.
Here’s what you need for two servings:
- 2 whole wheat pitas
- 1 red bell pepper
- 1/2 white onion
- 1 Tbsp. ish olive oil
- 1/2 cup shredded mozzrella
- 1/2 cup tomato sauce
Slice up the onion and the red bell pepper into bite-sized chunks, ish. Make sure to separate all the layers of the onions, so everything is the same density. Place in an oven-safe dish, drizzle with the olive oil, and toss to coat. Cook at 400 for about 40 minutes, or until they have a nice bit of char on them.
In the meantime, prep your flatbread with the tomato sauce and mozzarella. When the veggies are done roasting, pile them on top and toast (either back in the oven or in a toaster oven) just until the cheese melts, so it is all glued together.
The roasted veggies will lean toward the sweet side of the spectrum, so I recommend pairing this with something salty or better yet, spicy.