Print
Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas. | www.delishknowledge.com

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas. | www.delishknowledge.com

Roasted Vegetable Pitas with Romesco Sauce

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Category: lunch, sandwich, vegan, vegetarian
  • Cuisine: American

Description

Roasted Vegetable Pitas with Romesco Sauce! Everyone loves these healthy, vegan sandwiches. Homemade romesco sauce with roasted vegetables and chickpeas.


  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Category: lunch, sandwich, vegan, vegetarian
  • Cuisine: American
  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Category: lunch, sandwich, vegan, vegetarian
  • Cuisine: American
Scale

Ingredients

Romesco Sauce

  • 1/4 cup olive oil
  • 1 slice stale french bread, cubed
  • 1/2 cup slivered, blanched almonds
  • 5 garlic cloves, minced
  • 1 15oz. can whole peeled tomatoes
  • 8 oz. jar roasted red peppers
  • 1 tsp. salt
  • 1 1/4 tbsp. smoked paprika
  • 2 tbsp. red wine vinegar

Other Ingredients

  • 1 can chickpeas, drained and rinsed then patted dry
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Medium zucchini, cubed
  • Summer squash, cubed
  • 1 teaspoon olive oil
  • 46 Pita breads (or naan)
  • Fresh chopped parsley, for garnish

Instructions

Make the Romanesco.

  1. Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
  2. Next, heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Then, add the minced garlic and sauté another 1 minute, stirring frequently.
  3. Next, 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.
  4. Then, 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 Filling.

  1. Next, 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.
  2. 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.
  3. Next, place back in the oven and roast another 15-20 minutes. Remove from oven.

Assemble.

  1. Lastly, to assemble, spread romesco sauce over the pita breads, then top with vegetables. Garnish with fresh parsley and serve.

Notes

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.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard