Vegetable Pockets Recipes

FRESH VEGGIE POCKETS

Fresh Veggie Pockets image

One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 whole wheat pita breads (6 inches), halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

Steps:

In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

VEGGIE POCKETS

Veggie Pockets image

"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 medium onions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
6 pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Steps:

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.

Nutrition Facts : Calories 143 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GRILLED VEGETABLE PACKETS

Grilled Vegetable Packets image

This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh corn (cut/shaved from the cob)
1 red sweet bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small onion, sliced
8 -10 cherry tomatoes, cut in halves
2 medium zucchini, cut into 1-inch pieces (optional)
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
1/2-1 teaspoon lemon pepper (or to taste)
salt
2 tablespoons butter, divided (or to taste)

Steps:

In a large bowl, mix all veggies and spices together (except butter).
Put the veggies on 2 (12x12-inch) pieces of heavy foil.
Dot each with 2 Tbsp butter.
Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
Serve hot -- delicious!.
**NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

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