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Harissa Vegetable Pitas

Harissa Vegetable Pitas with Tahini Sauce and Feta

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Recipe Details

Story

Inspired by the many Middle Eastern sandwich options at her local kebab joint, Chef Liz created this vegetarian version. She tosses roasted eggplant and summer squash with smoky, spicy harissa (a North African spice paste), then piles the veg into warm pita pockets. A garlicky tahini sauce holds the filling in place, and crumbled feta adds salty tang. This is a two-handed sandwich for sure.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 700
  • Protein 18g
  • Total Carb 35g
  • Total Fat 57g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
    1
    eggplant
  • summer squash
    8 ounces
    summer squash
  • roasted red peppers
    1/3 cup
    roasted red peppers
  • garlic
    1 clove
    garlic
  • harissa
    1 packet
    harissa
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • pita breads
    2
    pita breads
  • pine nuts
    2 tablespoons
    pine nuts
  • tahini
    3 tablespoons
    tahini
  • red wine vinegar
    2 tablespoons
    red wine vinegar
  • baby spinach
    3 ounces
    baby spinach
  • cilantro
    1/8 ounce
    cilantro
  • parsley
    1/8 ounce
    parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil
  • blender or food processor (optional)

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve eggplant lengthwise; cut crosswise into ¼-inch half-moons, discarding ends. Halve squash lengthwise; cut crosswise into ¼-inch half-moons, discarding ends. Roughly chop cilantro and parsley leaves and stems. Roughly chop roasted red peppers. Mince garlic.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss eggplant and squash with up to half of harissa (it's spicy, so feel free to use less), 1 tablespoon olive oil, ¾ teaspoon salt, and black pepper as desired. Arrange in a single layer, spacing apart, and roast until tender, 10-12 minutes. Then, add feta and roasted red peppers to baking sheet and toss to combine.

  3. Warm pita and toast pine nuts

    Warm pita and toast pine nuts

    While vegetables roast, stack pitas and wrap in foil. Place pitas on 1 half of a separate baking sheet. Place in oven with vegetables to warm through, 5 minutes. Then, add pine nuts to other half of sheet with pitas and toast until pine nuts are golden and pita is completely warmed through, 3-4 minutes more.

  4. Make tahini sauce

    Make tahini sauce

    While pita warms, in a blender or food processor, combine tahini, cilantro, parsley, garlic, remaining harissa (feel free to use less), half of red wine vinegar, 1 tablespoon olive oil, and 2 tablespoons water. Blend until smooth. Season with ¼ teaspoon salt and black pepper as desired. Alternatively, finely chop herbs and garlic, combine sauce ingredients in a medium bowl, and whisk to combine.

  5. Make vinaigrette

    Make vinaigrette

    In a large bowl, whisk together remaining red wine vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Pat spinach dry with paper towel and add to bowl with vinaigrette, along with toasted pine nuts, waiting to toss until ready to serve.

  6. Plate harissa vegetable pitas

    Plate harissa vegetable pitas

    Slice 1 inch off tops of warmed pita breads and gently open to create a pocket (save trimmed pita for a snack). Spread tahini sauce inside pita breads, then fill with harissa vegetables. Toss salad and serve with harissa vegetable pitas. Dig in!

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