Coming in hot with another sandwich for you. I don’t know about you, but sandwiches top my list of all-time favorite foods. There’s something so comforting about yummy bread, savory fillings and ALL the condiments.
As someone who piles her sandwiches with more pickled things and sauces than anyone should, that’s probably the secret reason I’m so into sandwiches. Just an excuse to eat more pickles.
Well, these pitas have none of that. Though, they are a perfect lunch idea when you are in the mood for something different. As a long time vegetarian, I promise not to serve you another roasted eggplant sandwich. Been there, done that at just about every sandwich joint that wants to offer a meatless option.
No offense to the humble eggplant, but it’s not exactly a star-sandwich filling. Not when you have things like homemade romesco sauce, roasted vegetables and crispy chickpeas to compare it to.
BL loves romesco sauce; like love, loves it. I was reminded of this on our trip to Spain a few months ago and heard the phrase, ‘why don’t you make romesco sauce more often?’ over and over again. (And then probably a few more times once we got home.)
I get it. BL, sweetie, this one’s for you. Your wish is my command!
I used my go-to romesco sauce for this one, a classic recipe that I posted years ago. Since you can make it with mostly pantry ingredients, it’s a great recipe to have on hand when you’re craving something besides hummus. I use leftovers to spoon over grilled vegetables or scoop up with more bread.
Since we are in full-on summer mode, I figured zucchini and squash are no brainers here. Roast them up with some chickpeas and you’ve got a hearty, plant-based protein filling. Depending on my mood, I will either serve these pizza-style, with the sauce and toppings on top like pictured, or tucked into the pita pocket.
And yes, sometimes I even add pickles. But, mostly because I’m way pregnant and there is no such thing as too many pickles.
Happy Friday! If you make these over the weekend and need a beverage to wash them down, I highly recommend my sangria. Romesco sauce and sangria? It’s always a good idea to bring Spain to you.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas.
- ¼ cup olive oil
- 1 slice stale french bread, cubed
- ½ cup slivered, blanched almonds
- 5 garlic cloves, minced
- 1 15oz. can whole peeled tomatoes
- 1 jar (8 oz.) roasted red peppers
- 1 tsp. salt
- 1¼ tbsp. smoked paprika
- 2 tbsp. red wine vinegar
- 1 can chickpeas, drained and rinsed then patted dry
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 medium zucchini, cubed
- 1 summer squash, cubed
- 1 teaspoon olive oil
- 4–6 Pita breads (or naan)
- Fresh chopped parsley, for garnish
- Make the romesco sauce. Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
- Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
- Place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
- Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and set aside.
- Make the chickpeas and vegetables while the romesco sauce is cooking, whisk together the chickpeas, paprika, cayenne, zucchini, squash, olive oil and pinch of salt and pepper.
- Increase the oven temperature to 425 degrees F. Place the vegetable mixture in a single layer on a separate baking sheet. Roast for 15-20 minutes, then remove from the oven and stir.
- Place back in the oven and roast another 15-20 minutes. Remove from oven.
- To assemble, spread romesco sauce over the pita breads, then top with vegetables. Garnish with fresh parsley and serve.
These pitas are awesome to make-ahead! The romesco sauce will keep in the fridge for 5 days and the vegetables will keep for 3-4 days. When ready to assemble, heat up the vegetables and toast the pita.