Veggie Pita Mix

Source: Recipe courtesy Benjamin Jones
Prep time: 20 minutes


Way back in the day, there was a fabulous little cafe called Queen Anne Coffeehouse in Seattle. The owner whipped up amazing yet simple vegetarian delights that pleased even the pickiest of palates. Not only is this one delicious, but it’s also a great way to get your daily serving of veggies in one meal!


1 large
1 large
celery stalk
1⁄2 lb
1⁄2 lb
1⁄2 small
red onion
2 tbsp
chopped fresh parsley
1⁄4 cup
olive oil
2 tbsp
balsamic vinegar
  to taste
  to taste


Keeps well for around three to five days in the fridge. When you are ready to eat, toss a pita in the toaster to warm up and then fill the pita with the veggie mixture. You can also add hummus, olives, goat cheese or tomatoes.


Dice veggies all very finely; you should end up with about 1/2 cup to 3/4 cup of each. Combine in a bowl with the parsley. Add olive oil, vinegar, salt and pepper; you can add more oil and vinegar according to your preferred consistency.