Pita with roasted vegetables

Ingredients for 4 servings:

• 1 eggplant(s)
• 3 bell peppers, colored
• 1 onion(s)
• 1 clove(s) garlic
• 250 g sheep’s cheese
• ½ can olives
• Spread, e.g. Toscana AlNatura
• 10 cherry tomatoes
• 1 cucumber(s)
• 1 tbsp lemon juice
• 1 pinch(s) basil
• 1 pinch of salt
• 5 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple and vegetarian

Heat a pan with a little olive oil and add the thinly sliced ​​onion. Chop or press the garlic into small pieces and add it and fry the onions until translucent. Cut the eggplant into small cubes and fry for 5 minutes over medium heat. Then add the bell peppers, also diced. Add a pinch of salt and a little lemon juice and let simmer covered for about 10 minutes. Halve the tomatoes and dice the feta cheese. Add a pinch of basil. Also slice the cucumber and olives if desired. Heat the pitas in the oven at 230°C for 3 minutes, then let them cool slightly and cut open the tops. Spread some spread between the pitas and evenly distribute the roasted and cold vegetables.