Greek Roasted Veggie Pita Pizza

Ingredients

• 6 Mini pitas (whole wheat preferable)
• 1 eggplant sliced in thinly
• 1 zucchini sliced thinly
• 1 onion sliced thinly
• 1 clove garlic sliced thinly
• 1 tablespoon dry oregano
• 1 cup cherry tomatoes halved
• 4 tablespoons olive oil plus more for drizzling
• 3 tablespoons tomato paste
• Feta (optional)

Instructions

1. 1

   Preheat the oven at 400 degrees Fahrenheit (200 Celsius)

2. 2

   Slice the zucchini, eggplant, onion and garlic and place in a bowl. Salt lightly.

3. 3

   Add the 2-3 tablespoons of olive oil and oregano and mix with your hands.

4. 4

   In another small bowl place the tomato halves with 1 teaspoon olive oil and mix gently so that the tomatoes are coated.

5. 5

   Spread the zucchini mixture in a pan leaving some space for the tomatoes and place those separately on the pan.

6. 6

   Roast for about 20 minutes until soft.

7. 7

   In the meantime make the tomato sauce. In bowl mix tomato paste with 3-4 tablespoons of water, 1 teaspoon of olive oil and a bit of oregano, you should have a thickish consistency to spread on the pita.

8. 8

   Place the pitas on a pan and spread tomato sauce on each pita, than add the zucchini mixture and then place on top the tomatoes. Drizzle each pita with ¼ teaspoon of olive oil.

9. 9

   At this point you can add some crumbled feta.

10. 10

    Put in the oven and bake for about 15 minutes.

11. 11

    Serve as is or cut in wedges.