Summer Harvest Veggie Pitas
Fresh, crunchy and super tasty – a perfect and easy way to use up those end of summer garden veggies!
Servings Prep Time
8half pitas 15 minutes
Servings Prep Time
8half pitas 15 minutes
  1. Chop the tomatoes, yellow squash, and zucchini in about 1-inch pieces. Chop the chives small.
  2. In a medium mixing bowl, toss the chopped vegetables with the olive oil and red wine vinegar. Season to taste with black pepper (and salt, if desired. No salt is needed if eating with salty chips).
  3. Warm the pita breads in a low to medium heat skillet, turning a few times, or microwave them 20 seconds to soften them a little.
  4. Line the inside of each pita half with two lettuce leaves and one half of a vegan cheese slice.
  5. Add a scant 1/4 cup of the vegetables, then about 1 tablespoon of sprouts. Finish filling the pita with vegetables, then top with more sprouts.
  6. Serve immediately to prevent sogginess. These pitas are delicious served with salty chips.
  7. Vegetable mixture will keep in the refrigerator up to two days. Add to the pita just before serving.
Recipe Notes

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