Roasted Veggie Hummus Pitas with Feta

Why You’ll Love This Recipe

• Colorful, craveable flavors: creamy garlicky hummus, sweet-roasty veggies, tangy vinaigrette, and salty feta.
• Weeknight-easy: minimal prep, one sheet pan, ready in about 40 minutes.
• Customizable: swap veggies, make it vegan, or add protein without changing the method.
• Meal-prep friendly: components store well and assemble quickly for lunches.

Grocery List

• Produce: 2 zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 lemon, 1 small garlic clove, fresh parsley
• Dairy: Feta (4 oz)
• Pantry: Plain hummus (1 1/4 cups), pocket pitas, olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, kosher salt, black pepper

Full Ingredients

For the Roasted Veggies

• 2 medium zucchini (about 1 lb), halved lengthwise and sliced into 1/2-inch half-moons
• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 1 yellow bell pepper, seeded and sliced into 1/2-inch strips
• 1 medium red onion, cut into 1/2-inch wedges
• 1 1/2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Garlicky Hummus

• 1 1/4 cups plain hummus (store-bought or homemade)
• 1 small garlic clove, finely grated or minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Pinch of kosher salt, to taste

For the Red-Wine Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (or maple syrup)
• 1/4 teaspoon dried oregano
• Pinch of kosher salt and black pepper

For Serving

• 4 pocket pitas (6-inch), warmed
• 4 ounces feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

Step 1: Heat the oven and pan

Place a rimmed sheet pan on the center rack and heat the oven to 425°F (220°C). Preheating the pan helps the vegetables sear on contact for better browning.

Step 2: Prep and season the vegetables

Cut the zucchini into 1/2-inch half-moons, slice the bell peppers into 1/2-inch strips, and cut the red onion into 1/2-inch wedges. In a large bowl, toss all the vegetables with 1 1/2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Step 3: Roast to tender and caramelized

Carefully remove the hot sheet pan, spread the vegetables in a single layer, and return to the oven. Roast for 18 minutes. Stir, then roast 5–7 minutes more, until the zucchini is tender and the peppers and onions have lightly charred edges. Set aside.

Step 4: Make the garlicky hummus

In a bowl, stir together the hummus, grated garlic, lemon juice, and 1 tablespoon extra-virgin olive oil until smooth and fluffy. Taste and add a pinch of salt if needed.

Step 5: Shake up the vinaigrette

Add olive oil, red wine vinegar, Dijon, honey, dried oregano, and a pinch of salt and pepper to a small jar. Seal and shake until emulsified. Taste; it should be bright and balanced. Adjust salt or vinegar to your liking.

Step 6: Warm the pitas

Warm the pitas directly on the oven rack for 2–3 minutes or in a dry skillet over medium heat for 30–60 seconds per side until pliable. If using pocket pitas, gently open the pockets to make filling easier.

Step 7: Assemble and serve

Spread about 3–4 tablespoons garlicky hummus inside each pita. Pack in a generous portion of roasted vegetables. Sprinkle with feta, drizzle each pita with about 2–3 teaspoons vinaigrette, and finish with chopped parsley. Serve immediately while warm.

Pro Tips

• Preheat the sheet pan to jump-start caramelization and avoid soggy vegetables.
• Cut the vegetables to similar sizes so they roast evenly; do not overcrowd the pan.
• For extra char, roast the last 1–2 minutes under the broiler, watching closely.
• Whip the hummus with lemon and oil for a lighter, restaurant-style texture.
• Warm pitas right before assembly; heat makes them pliable and keeps the hummus silky.

Variations

• Vegan: Omit feta or swap in a plant-based feta. Add crispy chickpeas for extra protein.
• Spicy: Stir 1–2 teaspoons harissa or a pinch of red pepper flakes into the hummus or vinaigrette.
• Different veg: Try eggplant, mushrooms, or cherry tomatoes (halve) with the same seasoning and method.

Storage & Make-Ahead

Roasted vegetables keep in an airtight container in the refrigerator for up to 4 days; reheat on a hot skillet or in a 400°F (205°C) oven for 5–7 minutes to revive crisp edges. Garlicky hummus keeps 4–5 days chilled. The vinaigrette keeps 1 week; shake before using. Warm pitas just before serving. For make-ahead lunches, pack hummus, veggies, feta, and vinaigrette separately and assemble just before eating.

Nutrition (per serving)

Approximate: 560 calories; 15 g protein; 54 g carbohydrates; 30 g fat; 10 g fiber; 760 mg sodium. Nutrition will vary with pita size, hummus brand, and exact seasoning.