Estate Comforts
Roasted Veggie Pitas with Herb Ranch Dressing and Quinoa Tabbouleh
The Strategy:
Create a spectacular, fresh picnic lunch by stuffing soft pitas with roasted eggplant, zucchini, onion, and bell peppers. Drizzle with a homemade herb ranch dressing and stuff with a scoop of refreshing quinoa, cucumber, and mint tabbouleh. It is a colorful, texture-packed meal that is perfect for taking on outdoor adventures.
Ingredients
- 1 cup homemade or prepared mayonnaise
- ⅓ cup buttermilk
- ⅓ cup sour cream
- 1 tablespoon Dijon-style mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon Worcestershire sauce
- 2 to 3 green onions, thinly sliced, about ½ cup
- 2 whole garlic cloves, peeled and minced, about 1 teaspoon
- 2 tablespoons total chopped fresh parsley, chopped fresh dill, chopped fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 cup quinoa
- Juice of 1 large lemon, about 2 tablespoons
- 2 garlic cloves, peeled and minced, about 1 teaspoon
- ½ teaspoon yellow mustard
- ½ cup olive oil
- 1 medium English cucumber, diced into ¼-inch cubes, about 2 cups
- 1 pint cherry tomatoes, cut into quarters, about 2 cups
- 4 to 5 green onions, thinly sliced, about ½ cup
- 2 tablespoons chopped, fresh Italian parsley
- 2 tablespoons chopped fresh mint
- 1 small eggplant, peeled, diced into ½-inch cubes, about 2 cups
- 1 medium zucchini, diced into ½-inch cubes, about 2 cups
- 1 medium red onion, peeled, diced into ½-inch cubes, about 1 cup
- 1 large bell pepper, seeded, veins removed, diced into ½-inch cubes, about 1 cup
- 1 teaspoon ground cumin
- 6 pitas
Instructions
- Whisk together the mayonnaise, buttermilk, sour cream, mustard, white wine vinegar and Worcestershire sauce until smooth.
- Stir in the green onions, garlic and herbs.
- Season with salt and pepper. Store in an airtight container in the fridge for up to 4 days.
- Place the quinoa into a saucepan.
- Add 1 ¼ cups water, and season with salt.
- Bring to a boil.
- Reduce the heat to low, cover the pan with a lid and simmer until the water disappears and the quinoa is tender, about 10 minutes.
- Remove from the heat.
- Whisk together the lemon juice, garlic and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper.
- Transfer the quinoa to a bowl.
- Stir in half of the lemon vinaigrette.
- Cover and refrigerate for at least 30 minutes, or overnight.
- Add the cucumbers, tomatoes, onions, parsley and mint to the quinoa.
- Toss with remaining lemon vinaigrette.
- Preheat the oven to 375°.
- Place the veggies onto a baking sheet coated with vegetable oil spray.
- Season with salt, pepper and cumin.
- Roast the veggies until they are soft and golden, about 10 to 15 minutes.
- Place two spoons of veggies into each pita, filling them about ¾ full.
- Spoon the herb ranch dressing over top. Stuff a spoonful of quinoa tabbouleh into the top of the pita.
- Wrap each pita in parchment paper for traveling. Take along extra veggies and tabbouleh in Chinese Take-out containers and don't forget a fork!
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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Sunday Know How
Quinoa is a seed that acts like a grain, similar to barley. It is rising in popularity due to its nutritional value and high antioxidant content. Quinoa is popping up on grocery store shelves, and is easily found online.
The Heart of the Table
These abundant, fresh pitas and colorful tabbouleh bring a bright, garden-fresh energy to the table, celebrating the best of summer's harvest. The combination of cool herbs and warm roasted veggies makes guests feel refreshed and happy.
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a wide, copper-plated wire cooling rack to ensure perfect airflow
- a pair of professional-grade stainless steel locking kitchen tongs
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PREPARATION: Wrap the filled pitas in parchment paper tied with baker's twine, arranging them on a rustic wooden tray alongside small bowls of the extra tabbouleh.
- THE POUR: Pair with a glass of chilled white peach iced tea, or a dry, crisp Sauvignon Blanc.
- THE VIBE: Garden Picnic. Relaxing on a soft blanket under a shady oak tree, surrounded by summer flowers and lighthearted laughter.
