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.
- Cuisine
- Turkish-inspired
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Unsalted butter
3 Tablespoon
Land O Lakes Unsalted Butter Sticks
9%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Sweet paprika
1 Teaspoon
McCormick Paprika
4%
Plain whole-milk yogurt
8 Ounce
Kroger® Plain Whole Milk Yogurt Tub
25%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Pita bread, cut into bite-size pieces
6 Ounce
Toufayan® Classic White Pita Loaves
100%
Eggplant, cut into 1-inch pieces
16 Ounce
Eggplant
80%
Red bell pepper, cut into 1-inch pieces
8 Ounce
Fresh Red Hothouse Bell Pepper
67%
Green bell pepper, cut into 1-inch pieces
8 Ounce
Fresh Large Green Bell Pepper
57%
Canned tomato sauce
1 Can
Kroger Tomato Sauce
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- eggplant-16 oz
- red bell pepper-8 oz
- green bell pepper-8 oz
- unsalted butter-3 tbsp
- olive oil-2 tbsp
- kosher salt-1 tsp
- plain whole-milk yogurt-8 oz
- canned tomato sauce-1 can
- pita bread-6 oz
- sweet paprika-1 tsp
- black pepper-0.5 tsp
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.
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.
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.
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.
Place the 6 oz pita pieces on a serving platter and spoon about half of the warm tomato sauce over the bread.
Layer the roasted vegetables over the sauced pita, then spoon the remaining tomato sauce over the top.
Spoon the 8 oz plain whole-milk yogurt alongside and over the vegetables in small dollops.
Keep yogurt refrigerated until ready to use.
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.
Drizzle the paprika butter over the yogurt and vegetables, then serve warm.
Let hot vegetables cool briefly before serving.
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