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Iskender-Style Roasted Vegetables

Roasted eggplant, red bell pepper, and green bell pepper are layered over pita bread with tomato sauce, yogurt, and a warm paprika-butter finish. This vegetarian version keeps the Turkish Iskender-style bread base, sauce, yogurt, and butter drizzle.

  • comfort food
  • dinner
  • egg-free
  • eggplant
  • entertaining
  • family-style
  • green bell pepper
  • iskender-style
  • iskender-style roasted vegetables
  • lunch
  • main course
  • nut-free
  • oven-roasted
  • paprika butter
  • pita bread
  • red bell pepper
  • roasted
  • roasted vegetables
  • tomato sauce
  • Turkish
  • turkish-inspired
  • vegetable main
  • vegetarian
  • whole-milk yogurt
15 min prep30 min cook4 servingsmedium
Cuisine
Turkish-inspired

Shopping options

Eggplant, cut into 1-inch pieces · 16 Ounce

Eggplant

80%

In recipe$1.43
To buy$1.79
Details
1 each$1.79 per packageBuy 1Package use: 80%Product matchEstimated

Red bell pepper, cut into 1-inch pieces · 8 Ounce

Fresh Red Hothouse Bell Pepper

67%

In recipe$2.23
To buy$3.34
Details
1 ct$1.67 per packageBuy 2Package use: 67%Product matchEstimated

Green bell pepper, cut into 1-inch pieces · 8 Ounce

Fresh Large Green Bell Pepper

57%

In recipe$1.02
To buy$1.78
Details
1 ct$0.89 per packageBuy 2Package use: 57%Product matchEstimated

Plain whole-milk yogurt · 8 Ounce

Kroger® Plain Whole Milk Yogurt Tub

25%

In recipe$0.75
To buy$2.99
Details
Kroger · 32 oz$2.99 per packageBuy 1Package use: 25%Product matchEstimated

Unsalted butter · 3 Tablespoon

Kroger® Unsalted Butter Sticks

9%

In recipe$0.34
To buy$3.59
Details
Kroger · 4 sticks / 16 oz$3.59 per packageBuy 1Package use: 9%Product matchEstimated

Olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated

Sweet paprika · 1 Teaspoon

McCormick Paprika

4%

In recipe$0.14
To buy$3.59
Details
McCormick · 2.12 oz$3.59 per packageBuy 1Package use: 4%Product matchEstimated

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Kosher salt · 1 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated
Common ingredient

Pita bread, cut into bite-size pieces · 6 Ounce

Toufayan® Classic White Pita Loaves

Usage unavailable
In recipeUnavailable
To buy—
Details
Toufayan · 6 ct / 2 ozPrice unavailable per packageBuy 3Product match

Canned tomato sauce · 1 Can

Kroger Tomato Sauce

Usage unavailable
In recipeUnavailable
To buy—
Details
Kroger · 8 ozPrice unavailable per packageBuy 1Product match

Cost Summary

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· only what you use

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per serving · 4 servings

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Cook this recipe

  • eggplant-16 oz
  • red bell pepper-8 oz
  • green bell pepper-8 oz
  • unsalted butter-3 tablespoons
  • olive oil-2 tablespoons
  • kosher salt-1 teaspoon
  • plain whole-milk yogurt-8 oz
  • canned tomato sauce-1 can
  • pita bread-6 oz
  • sweet paprika-1 teaspoon
  • black pepper-1/2 teaspoon
Mixing Bowl
Spatula
Parchment paper
Medium saucepan
Rimmed baking sheet
Serving platter
Small saucepan
1
Preheat and prep
Parchment paper
Rimmed baking sheet

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper; cut the eggplant, bell peppers, and pita as listed.

Keep fingers clear while cutting the vegetables and pita into pieces.

16 ounces eggplant
8 ounces bell pepper
8 ounces bell pepper
6 ounces pita bread
2
Season vegetables
Mixing Bowl

In a mixing bowl, toss the 16 oz eggplant, 8 oz red bell pepper, and 8 oz green bell pepper with olive oil, kosher salt, and black pepper.

16 ounces eggplant
8 ounces bell pepper
8 ounces bell pepper
2 tablespoons olive oil
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3
Roast vegetables
Spatula
Rimmed baking sheet

Spread the vegetables in a single layer and roast for 25 to 30 minutes, stirring once, until tender and browned at the edges.

Use dry oven mitts when handling the hot baking sheet.

16 ounces eggplant
8 ounces bell pepper
8 ounces bell pepper
4
Warm tomato sauce
Medium saucepan

While the vegetables roast, warm the 8 oz can tomato sauce in a medium saucepan over medium-low heat for 5 to 7 minutes, stirring occasionally.

1 can tomato sauce
5
Sauce the pita
Serving platter

Place the 6 oz pita pieces on a serving platter and spoon about half of the warm tomato sauce over the bread.

6 ounces pita bread
1 can tomato sauce
6
Layer vegetables
Serving platter

Layer the roasted vegetables over the sauced pita, then spoon the remaining tomato sauce over the top.

1 can tomato sauce
7
Add yogurt
Serving platter

Spoon the 8 oz plain whole-milk yogurt alongside and over the vegetables in small dollops.

Keep yogurt refrigerated until ready to use.

8 ounces yogurt
8
Make paprika butter
Small saucepan

Melt the unsalted butter in a small saucepan over low heat, stir in the sweet paprika, and cook for 20 to 30 seconds until fragrant.

Stir the butter and paprika over low heat to prevent scorching.

3 tablespoons butter
1 teaspoon paprika
9
Finish and serve
Serving platter

Drizzle the paprika butter over the yogurt and vegetables, then serve warm.

Let hot vegetables cool briefly before serving.

10

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