Mediterranean vegetables, mozzarella & pesto pittas

A delicious pitta filled with roasted vegetables of your choice that would be perfect for either lunch or dinner.

• Preparation: 8 mins
• Cooking: 30 mins
• Serves: 2

What you need:

• 1 red and yellow pepper, roughly chopped
• 1 red onion, quartered
• 1 courgette, cubed
• Seasoning
• 1 tbsp rapeseed oil
• 2 Mission Cracked Black Pepper Pitta Breads
• 1 tub fresh pesto
• 8 mozzarella pearls or a few slices
• Garnish with basil leaves

What you do:

1. Place the vegetables on a baking tray, season and drizzle over the oil.
2. Bake at 180 C for 30 minutes or until the vegetables are soft.
3. Sprinkle the pitta breads with a little water, warm through and split.
4. Fill with the roasted vegetables, mozzarella and pesto.
5. Garnish with some freshly torn basil leaves.
6. The filled pitta breads are delicious eaten hot or cold.

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