Pitas rellenas de verduras asadas y pesto de albahaca

Ingredientes

• 1 medium zucchinis sliced
• 1/2 medium sweet potato diced
• 1 red capsicum diced
• 1/2 red onion cut into small wedges
• 100 g cherry tomatoes sliced in half
• 150 g mushrooms sliced
• 1 tbsp oil
• 3 cloves garlic unpeeled sliced in half
• Dried Oregano
• Salt and Pepper
• Basil Pesto
• Brie
• Pita Pockets

Preparación

1. 1

   Preheat the oven to 200c and line a roasting tray with baking paper

2. 2

   Prepare the vegetables and place on the roasting tray, drizzle with the olive oil and sprinkle with oregano and salt and pepper

3. 3

   Roast for 15-20 minutes until cooked through.

4. 4

   Meanwhile, prepare the pita pockets as per the instructions and spread with pesto and add a slice or two of brie to each pocket.

5. 5

   Once the vegetables are ready, cool slightly then add to a prepared pita pocket.