Roast Vegetable Pita: Baby marrow, green olive, baby tomato and thyme // Brinjal and yoghurt // Carrot, butternut, saltanas and chillies

As is often the case, on the first night of seeing old friends, it is very easy to drink far too many gin and tonics. Zoe had bought a bunch of roastable veggies and we thought of a couple of dishes that would be easy to make while we giggled over our drinks. The plan had to change half way through after burning a pot of lentils and smoking out her flat – were too busy guffawing on the balcony about something or other. We decided to make a series of roasted veg salads to put into pita bread.

Ingredients 1:

  • Baby marrows
  • Packet of green olives
  • Bunch of time
  • Baby tomatoes
  • Olive oil and balsamic vinegar
  • 2 rounds of feta

Chop the baby marrows into chunks. De-pip the green onions and chop coarsely. This is a real pain in the ass, but worth it. Add the thyme and the baby tomatoes and cover the whole lot with the olive oil and balsamic vinegar. When roasted, sprinkle the feta over the top.

Ingredients 2:

  • 6 carrots
  • 1 medium butternut
  • chilli flakes
  • saltanas

Chop the carrots and the butternut into cubes. Add olive oil, chilli flakes and sultanas. Roast in the oven until crispy. I am not a mad fan of cooked sultanas, but somehow they worked with the chilli.

Ingredients 3:

  • 2 brinjal
  • 3 cloves roasted garlic
  • 2 cups plain yoghurt
  • Chopped dhanya

Chop the brinjal into chunks and roast with some salt, pepper and olive oil. Roast the garlic until the insides are squishy. Squash the garlic innards into a bowl and mix through the yoghurt. Add the salt, pepper and dhanya. Mix through the brinjal.

Shovel into pitas. This pita looks like it is either eating or vomming the butternut back onto the plate.

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