Time to start using up some of this week's leftovers! For lunch today I took advantage of some leftover veggies and sauce, plus a few new ingredients, to make an overstuffed veggie pita. To make this pita pouch, I cut a pita in half, opened up the pocket, and stuffed it with organic arugula, cucumber slices, tomato slices, leftover eggplant rounds, and some feta cheese crumbles. I dressed the whole shebang with some leftover tahini-yogurt sauce. Since I had more veggies than I could stuff in the pita pocket, I also made a small salad with the same ingredients. Super-easy to make and really tasty!
{a few of the veggies, ready to be stuffed in a pita pocket}
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