Harvest Pita Pockets
1 carton (8 ounces) sour cream
Combine sour cream, basil, honey, salt and pepper to taste in blender and puree. Place in refrigerator until ready to use.
20 basil leaves
1 teaspoon honey or sugar
1/2 teaspoon salt or to taste
freshly ground pepper
1 tablespoon extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 eggplant, cubed
1 red or green bell pepper, diced
2 small zucchini, diced
2 large vine-ripened tomatoes, diced
1 cup torn spinach leaves
6 pitas, whole-wheat or regular
Heat oil in medium pan on medium-high heat. Add onion and garlic. Cook until fragrant, about 3 minutes. Add eggplant and bell pepper. Sauté until slightly softened, about 8 minutes. Add zucchini and tomatoes. Sauté additional 5 minutes. Add spinach and heat just until wilted, about 2 minutes. Season with salt and pepper if desired.
Place pitas in the microwave oven and heat on high, just until warmed, about 10 seconds. Fill each pita pocket with vegetables and spoon on sour cream/basil dressing to taste.
Click Here to Comment on This Recipe