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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 1/2 tsp. olive oil
- 1 medium onion, sliced in wedges
- 2 medium red bell peppers, seeded and sliced 3/4-inch thick
- 2 medium yellow or green bell peppers, seeded and sliced 3/4-inch thick
- 2 cloves garlic, minced 1 large firm ripe tomato, cut into wedges
- 13 cup Greek or kalamata olives, pitted and coarsely chopped
- 1/2 tsp. dried oregano
- 4 large pitas
- 2 oz. feta cheese, optional
Method
- Preheat oven to 325F.
- Heat pitas in oven until warmed through.
- In large nonstick wok or skillet, heat oil over high heat.
- Add onion, and cook, stirring often, 3 minutes.
- Add bell peppers and garlic, and cook, stirring often, 3 to 4 minutes.
- Add tomato, olives, and oregano.
- Continue to stir often, until vegetables are crisp-tender, about 3 minutes.
- Season with salt and pepper to taste.
- Place warm pitas on individual plates.
- Divide vegetable mixture into equal portions, and place each inside pita pocket to make a sandwich.
- Sprinkle each sandwich with crumbled feta cheese, and serve hot.
- Alternatively, place peppers in baking dish, and sprinkle with feta.
- Microwave until cheese melts, about 2 minutes.
- Serve with or without pita bread.
