Mediterranean Mixed Veggie Pita

Happy Tuesday everyone!

Last Tuesday I posted about “Hosting a Healthy Potluck.” Friends brought their homemade dishes and I brought one of my personal favorites to Bethany’s party. This dish is very simple to make and a great option if you are in a hurry but want something filling and healthy.

Mixed Veggie Mediterranean Pita


  • 1 Eggplant
  • 2-3 Tomatoes
  • 1-2 Zucchini
  • 1-2 Yellow Squash
  • Shredded Cabbage (To speed up the cooking process or for when you don’t have time to chop up the cabbage you can purchase pre shredded cabbage.)
  • Whole Wheat Pitas
  • Hummus
  • Tabbouleh
  • Tzatziki
  • Tahini
  • EVOO (Extra Virgin Olive Oil)
  • Sea Salt & Pepper (to taste!)

*NOTE: Serves about 2-6, depending on how many “seconds” you have! ;)

*If you are only cooking for yourself though, you will definitely want to cut the recipe in half. You can also save the rest of later in the week! I recommend only using 1 zucchini, squash and tomato and half of an eggplant though! :)


  • First, wash all your veggies well.
  • Next, chop all the veggies into small pieces.
  • Put all your chopped veggies in a bowl or container and put some EVOO (about 1-3 Tablespoons) and a dash of salt and pepper. Either stir or shake them to cover them well with the oil and the salt and pepper.
  • Put a pan on medium heat, once it is warm you can pour your veggies into the pan.
  • Cook them for about 7-10 minutes or until they are cooked all the way through and are soft.
  • Now, cut your pita in half. Open it up and spread the hummus and/or tahini on the inside of the pita, like a sandwich. Then put in your shredded cabbage in the pita, leaving enough room for the cooked veggies!
  • Put the veggies in the pita and top with tabbouleh or tzatziki if you’d like or even more hummus and tahini.
  • Enjoy! :)


Recipe, Styled, Written and Photographed by: Kristen Tola Hettich