Veggie Pitas with Cashew Spread

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Veggie Pitas with Cashew Spread
Makes: 6  servings Prep 40 mins Start to Finish 40 mins


  • 1 cup  (5 oz.) salted roasted cashews
  • 1 6 ounce container plain low-fat yogurt
  • 1 tablespoon  fresh lemon juice
  • 1/4 teaspoon  minced garlic
  • 3 tablespoons  olive oil, plus additional for pans
  • 1 pound  eggplant, ends trimmed and cut crosswise into 1/4-inch-thick slices
  • 2 (3/4 lb.) orange bell peppers, sides sliced off core, stems and seeds discarded
  • 3/4 pound  zucchini, ends trimmed, cut lengthwise into 1/4-inch-thick slices
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 6 7 inches  whole-wheat pitas with pockets, cut open on one side
  • 1 medium tomato, cut into 6 slices
  • 1/2 cup  fresh basil leaves


Make cashew spread::

1. In a food processor, puree cashews, scraping sides and bottom of bowl with a spatula, until smooth. Add yogurt, lemon juice, and garlic; pulse until blend well. Transfer to a bowl; salt and pepper to taste.

2. Preheat broiler and lightly oil 2 large shallow baking pans. Arrange eggplant slices, in a single layer, in prepared pans. Lightly brush tops with some oil; season with salt and pepper. Broil, turning once, until tender and golden brown, about 6 minutes; transfer to a plate. Repeat with bell peppers, zucchini, onion, and remaining oil in same manner.

3. Arrange pitas on a baking sheet and broil (being careful not to burn), turning once, until pale golden, about 2 minutes. Transfer to rack to cool slightly, about 5 minutes.

4. Spoon some cashew spread into pitas, spreading it on both sides, then fill each with broiled vegetables, tomato, and basil. Serve sandwiches, standing up, in a basket or bowl. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)455,
  • Fat, total(g)23,
  • chol.(mg)2,
  • sat. fat(g)4,
  • carb.(g)55,
  • fiber(g)9,
  • pro.(g)14,
  • sodium(mg)480,
  • Percent Daily Values are based on a 2,000 calorie diet
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