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Smoky Mediterranean Roasted Veg and Hoummus BFree Stonebaked Pitta Bread

Smoky Mediterranean Roasted Veg and Hoummus BFree Stonebaked Pitta Bread


A delicious lunch made with nutritious ingredients to enjoy with BFree Stonebaked Pitta Bread.

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1705kj 415kcal
  • Fat
    High 31%
  • Saturates
    Low 13%
  • Sugar
    Low 15%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 4 BFree Stonebaked Pitta Bread
  • 3 peppers red, yellow or orange
  • 400g cherry vine tomatoes
  • 3 garlic cloves
  • 2 tbs olive oil
  • 1 heaped tbs sweet smoked paprika
  • 10 pitted black olives
  • ¼ cup toasted pine nuts
  • 1 tbs extra virgin olive oil
  • Salt and pepper
  • 2 tbs roughly chopped flat leaf parsley
  • To Serve
  • 200g good quality hoummus
  • 100g rocket or other salad leaf


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Deseed and chop the peppers into large chunks
  3. With the skin left on give the garlic clove a bash with the back of a knife
  4. In a large baking add the tomatoes, the peppers, garlic, olive oil and a good pinch of salt and freshly ground pepper. Stir to combine and coat. Place in the pre heated oven for approx. 20-30 minutes
  5. When the vegetables are ready, they will be soft and lightly charred on the edges
  6. Remove from the oven and break the olives into the tray
  7. Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste
  8. Add the pine nuts and roughly chopped parsley to tray and gentle stir everything together. Set aside until you are ready to serve
  9. When your ready to eat, lightly toast the 4 BFree Stonebaked Pitta Bread, cut one side open with a knife. Spread a couple of tbs of hoummus onto one side, fill with the roasted vegetable mix and some salad leaves
  10. Enjoy immediately or wrap up in foil for a packed lunch

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