In this new spin on sheet-pan nachos, we top homemade pita chips with ratatouille and feta for a healthy snack or meal that kids and adults will enjoy. Baking your own pita chips is easy, plus it helps keep sodium levels in check to balance out the salty feta on top. Source: EatingWell Magazine, July/August 2019

Joy Howard
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, herbes de Provence, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Add eggplant, zucchini and squash; cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in tomato; cook until softened, about 3 minutes. Add tomato sauce and 2 tablespoons basil; bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.

  • Meanwhile, split pitas horizontally so you have 6 rounds. Brush both sides of the pitas with the remaining 1 tablespoon oil, then cut each round into 8 wedges and place on a rimmed baking sheet. Bake, turning once, until crisp, about 10 minutes.

  • Spread the pita chips on a serving platter. Top with the ratatouille, feta and the remaining 2 tablespoons basil.

Tips

To make ahead: Store pita chips (Step 3) airtight at room temperature for up to 1 day. Refrigerate ratatouille (Step 2) for up to 2 days.

Nutrition Facts

293 calories; 15 g total fat; 6.5 g saturated fat; 33 mg cholesterol; 599 mg sodium. 564 mg potassium; 31.1 g carbohydrates; 6.6 g fiber; 10 g sugar; 12.5 g protein; 817 IU vitamin a iu; 26 mg vitamin c; 64 mcg folate; 258 mg calcium; 2 mg iron; 42 mg magnesium;