Roasted pepper & zucchini pita sandwiches with Plant Based Dip & Spread

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• 4 pieces pita bread
• 4 cups spinach
• 1/2 cup feta cheese, crumbles
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp. olive oil
• Toby’s Plant Based Dip & Spread

Gather all of the ingredients. Bring a medium skillet with olive oil to medium high heat. Sauté the chopped zucchini and bell pepper for about 8 minutes. Season with salt and pepper and any additional spices of choice. Then add in the onion and garlic, cook everything for 8 additional minutes until the veggies have a slight charring and are soft to the touch. Remove the veggies from the heat and set aside.

Clean the skillet and warm up the pita bread without oil on the same heat for about 1-2 minutes on each side, or until the pita becomes warm and soft. 

To serve, spread a hearty serving of Toby’s Plant Based Dip & Spread evenly over the warmed pita bread. Add a cup of spinach and the roasted veggie mix on top. Sprinkle with feta cheese crumbles. Enjoy your Roasted pepper & zucchini pita sandwich!