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Roasted Veggie Pockets

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  • 4 cups sliced vegetables (red, yellow and/or green bell peppers, yellow squash, zucchini, red onion, mushrooms)
  • 1 (8 ounce) bottle red chile taco sauce
  • 3 (6-inch) pita breads, split in half
  • Garnish suggestions: shredded Cheddar or Monterey jack cheese, sour cream


  1. Combine vegetables and taco sauce in non-metallic container; marinate at least 30 minutes.
  2. Heat oven to 450 degrees F. Line large baking sheet with foil; spread marinated vegetables on prepared baking sheet.
  3. Roast vegetables for 15 minutes or until they begin to darken.
  4. Divide vegetables between pockets; garnish as desired.

Makes 3 servings.