Easy Lunches

Roasted Vegetable and Yogurt Pitas

Name: Roasted Vegetable and Yogurt Pitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 bell pepper, cut into strips; 1 courgette, cut into thick half-moons; 1 red onion, cut into wedges; 2 tbsp olive oil; 0.5 tsp ground cumin; 0.25 tsp salt; 150 g plain yogurt; 1 small garlic clove, finely grated; 1 tsp lemon juice; 3 pita breads

A flexible pita lunch with roasted vegetables and a quick garlicky yogurt sauce.

By Cozy Pantry EditorialPublished October 8, 2026

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Tray of colorful roasted root vegetables and broccoli with fresh green herbs; striped pink root-vegetable slices and purple wedges are prominent. — Illustrative stock photograph; the pictured dish may differ. Photo: Odiseo Castrejon / Unsplash.

A pita pocket is a helpful home for vegetables that might otherwise become an ordinary side dish. Roasting concentrates their flavor, while a simple yogurt sauce brings everything together.

Use vegetables that cook at a similar speed. Pepper, courgette, and red onion work together here. If you add firm carrots or potatoes, roast them first so the softer vegetables do not burn while you wait.

Small details that help

Leave room on the tray

A crowded tray makes vegetables wet rather than browned.

Go gently with raw garlic

A small clove is enough for this sauce. The flavor becomes stronger as it sits.

Warm bread is easier to open

Cold pita can tear along the seam.

Substitutions & ways to make it yours

No yogurt

Use hummus or a suitable plant-based yogurt.

Different bread

Serve in wraps or on thick toast.

Add substance

A spoonful of chickpeas can join the filling without changing the cooking method.

Recipe note. These editorial recipes have not been independently kitchen-tested. Timings are estimates; follow the written doneness cues and safe temperatures. Photos are illustrative. Read our approach.