Pita with fried vegetables

Name: Pita with fried vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow pepper (approx. 250 g); 1–2 Garlic cloves; 1 1/2 Courgettes (about 250 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Basil; 175 g Double cream cream cheese; 2 TABLESPOONS Lemon juice; 3-4 Tbsp Mineral water; 4 Bread pockets for filling "Wheat Pita" (à approx. 67 g)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow pepper (approx. 250 g)
1–2 Garlic cloves
1 1/2 Courgettes (about 250 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Basil
175 g Double cream cream cheese
2 TABLESPOONS Lemon juice
3-4 Tbsp Mineral water
4 Bread pockets for filling "Wheat Pita" (à approx. 67 g)

Directions

1
Clean, wash and cut the peppers into strips. Peel garlic and cut into slices. Zucchini clean, wash, cut lengthwise in half and cut into slices. Heat the oil in a pan and fry the zucchini, bell pepper and garlic, turning them over.
2
Season with salt and pepper. Set aside. For the cream, wash the basil, shake dry, add a few small leaves to the vegetables, cut the remaining leaves into fine strips. Mix cream cheese, lemon juice, mineral water and basil strips.
3
Season vigorously with salt and pepper. Place the pita pockets in the toaster with the markings facing upwards and toast. Remove, let cool briefly, cut off at the mark, spread with cream from the inside.
4
Fill with vegetables and arrange on a napkin.