How long does it take to make Greek Pita with Slow‑Roasted Vegetables & Tzatziki?

About 1 hour 25 minutes in total: 15 minutes of prep and 1 hour 10 minutes of cooking.

How many servings does this Greek Pita with Slow‑Roasted Vegetables & Tzatziki recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Greek Pita with Slow‑Roasted Vegetables & Tzatziki

Name: Greek Pita with Slow‑Roasted Vegetables & Tzatziki
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 eggplant; 2 red bell pepper; 250 g cherry tomatoes; 1 red onion; 4 garlic clove; 1 tsp oregano; 0.5 tsp chili flakes; 1 lemon zest; 112.5 ml extra‑virgin olive oil; 0.5 tsp salt; to taste black pepper; 250 g Greek yogurt; 1 cucumber; 1 tbsp olive oil; 1.5 tbsp lemon juice; to taste salt; to taste pepper; 1.5 tsp tzatziki seasoning; 4 whole‑wheat pita; 75 g feta cheese; to taste mint; to taste pickled red onion

A Mediterranean‑inspired pita packed with sweet, slow‑roasted eggplant, bell peppers, and tomatoes, paired with cool, creamy tzatziki, tangy feta, fresh mint, and pickled red onion. The combination of warm vegetables and chilled sauce makes a comforting, vegetarian dinner.

Recipe by De Kookpsycholoog | Recepten & Mood Food· Structured by ReelsMeals

From: Instagram(view original)

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Greek Pita with Slow‑Roasted Vegetables & Tzatziki

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Prep Time

15 min

Cook Time

1 hr 10 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 25 min estimated total time for 4 servings.

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Dinner Greek Vegetarian Pita

Ingredients

1 eggplant
2 red bell pepper
8 4/5 oz cherry tomatoes
1 red onion
4 garlic clove
1 tsp oregano
1/2 tsp chili flakes
1 lemon zest
0.48 cup extra‑virgin olive oil
to taste black pepper
4 whole‑wheat pita
2 3/5 oz feta cheese
to taste mint
to taste pickled red onion

Tzatziki

8 4/5 oz Greek yogurt
1 cucumber
1 tbsp olive oil
1 1/2 tbsp lemon juice
to taste salt
to taste pepper
1 1/2 tsp tzatziki seasoning

Instructions

1
Preheat the oven to 374°F (375°F).
2
In a large bowl, combine the eggplant, red bell peppers, cherry tomatoes, red onion, garlic cloves, oregano, chili flakes, lemon zest, extra‑virgin olive oil, ½ tsp salt, and black pepper; toss until the vegetables are evenly coated.
3
Spread the seasoned vegetables in a single layer on a baking sheet.
4
Roast for 65–75 minutes, stirring gently halfway through, until the eggplant is buttery soft and the tomatoes have burst.
5
While the vegetables roast, prepare the tzatziki: place the Greek yogurt, grated and squeezed cucumber, 1 tbsp olive oil, lemon juice, salt, pepper, and tzatziki seasoning in a bowl and whisk until smooth.
6
Cover the tzatziki and refrigerate for at least 30 minutes to let the flavors meld.
7
When the vegetables are done, remove them from the oven and let them rest for 5 minutes.
8
Warm the whole‑wheat pitas in the oven for 2–3 minutes or in a dry skillet until pliable.
9
To assemble, spread a generous spoonful of tzatziki onto each pita, top with the hot roasted vegetables, then sprinkle crumbled feta, fresh mint leaves, and pickled red onion.
10
Serve immediately while the pita is warm and the tzatziki is cool.

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Frequently asked questions

How long does it take to make Greek Pita with Slow‑Roasted Vegetables & Tzatziki?: About 1 hour 25 minutes in total: 15 minutes of prep and 1 hour 10 minutes of cooking.
How many servings does this Greek Pita with Slow‑Roasted Vegetables & Tzatziki recipe make?: This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Greek Pita with Slow‑Roasted Vegetables & Tzatziki recipe come from?: It was shared by De Kookpsycholoog | Recepten & Mood Food on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.