🫙 From the Spice Rack
Roasted Veggie Pockets
Roasted Veggie Pockets Makes 3 servings. 4 cups sliced vegetables (red, yellow and/or green bell peppers, yellow squash, zucchini, red onion, mushrooms) 1 (8 ounce) bottle red chil...
maineasy
Ingredients3 items
Ingredients
- 4cupsliced vegetables (red, yellow and/or green bell
- 1(8 ounce) bottle red chile taco sauce
- 3(6-inch) pita breads, split in half
Directions
- 1
Roasted Veggie Pockets Makes 3 servings
- 2
4 cups sliced vegetables (red, yellow and/or green bell peppers, yellow squash, zucchini, red onion, mushrooms) 1 (8 ounce) bottle red chile
- 3
marinate at least 30 minutes
- 4
Preheat oven to 450 degrees F
- 5
Line large baking sheet with foil
- 6
spread marinated vegetables on prepared baking sheet
- 7
Roast vegetables 15 minutes or until they begin to darken
- 8
Divide vegetables between pockets