Recipe #49: Simple Roasted Veggie, Arugula & Hummus Pita Sandwiches

Happy 2020! It seems so strange to be in the 20’s now. It’s gonna take me a couple weeks to stop writing 2019 on things though πŸ˜› (I hope I’m not the only one who makes this mistake after a new year). I’m so excited for 2020, I hope it will be a year full of growth and new things for me πŸ™‚ It was also nice to relax and take last week off. I am ready for the year though and I should be able to finish the rest of these recipes in the next couple months!

Speaking of new things before I get into this post, I wanted to make a little announcement πŸ™‚ I am starting an email newsletter. I’m very excited about this project. This will be your way to get cooking tips and tricks straight to your inbox, as well as bonus blog posts. I have a page dedicated to this newsletter on my blog with more information, but you can click here to see it too.


And now for the first post of the year. Yes, right off the bat, you can see there are some differences between the recipe name and the picture of what I made. For one, I used whole wheat tortillas instead of pitas – not a huge deal. The second noticeable change is that I didn’t use hummus. The recipe says you can use tzatziki sauce (recipe in back of book) in its place, so that’s what I chose to do. It added a nice creamy and fresh touch to the wrap. It was also just a really easy sauce to make and would be delicious as a dip with veggies.

There were a couple more changes, that are a little harder to tell from the picture. You may remember that I am not a big fan of arugula (from the pasta salad a while back link here). In that recipe, I used spinach instead so I did the same thing here. It still adds lots of green colour but without the strong flavour. The last change was roasting cauliflower, peppers and ZUCCHINI instead of cauliflower, peppers and EGGPLANT.

Even with all my changes to this recipe, this was still a delicious meal. The roasted veggies were a little caramelized and sweet but still had some texture. The tzatziki is what made it really good though, added the perfect amount of creaminess and the flavours were great.

These would be great to make ahead (maybe just night before to prevent too much sogginess) and are good for lunch or dinner. They are not complicated at all and I think that’s what makes them so tasty.


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