Name: [Veg Gourmet] Grilled Brie & Zucchini Pesto Pita Pockets with Seeded Wedges & Tomato Relish
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Potato; 1 Zucchini; ½ Red Onion; 1 Kale; ½ Lemon; 1 Double Cream Brie; 1 sachet Herb & Mushroom Seasoning; 2 Pita Bread; ½ sachet Everything Garnish; 1 packet Basil Pesto; 1 packet Tomato Relish; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar

HelloFresh

Recipes

Italian Recipes

[Veg Gourmet] Grilled Brie & Zucchini Pesto Pita Pockets

with Seeded Wedges & Tomato Relish

Up to 180$ + Free Treats / Extras for Life

Tags:

Vegetarian

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Sesame

•Cashew

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Zucchini

Red Onion

Kale

Lemon

Double Cream Brie

(Contains: Milk;)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

½ sachet

Everything Garnish

(Contains: Sesame; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Tomato Relish

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

Nutritional Values

Calories713 kcal

Energy (kJ)2980 kJ

Fat42.4 g

of which saturates16.9 g

Carbohydrate92 g

of which sugars23.3 g

Dietary Fibre11.6 g

Protein30.8 g

Sodium1680 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
Place on a lined oven tray. Drizzle with olive oil and toss to coat.
Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, thinly slice red onion (see ingredients). Thinly slice zucchini into strips lengthways. Thinly slice kale, discarding any larger pieces of stalk. Slice lemon into wedges.
Thinly slice Brie.
In a medium bowl, combine courgette, herb & mushroom seasoning and a drizzle of olive oil.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook onion, stirring regularly until softened, 5-6 minutes.
Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook zucchini, turning until tender, 2-4 minutes each side. Set aside.

In a second medium bowl, add kale, a good squeeze of lemon juice and a drizzle of olive oil. Massage leaves to soften. Season to taste.
Microwave pita bread on a plate for 20 seconds, until warmed through.
Halve pita bread and spread with basil pesto. Fill with kale, caramelised onions, brie slices and zucchini ribbons.
Heat pita bread in a sandwich press for 2-3 minutes, until cheese is slightly melted.

To tray with fries, add everything garnish (see ingredients) and toss to coat.
Divide grilled brie & zucchini pesto pita pockets and seeded wedges between plates.
Serve with tomato relish and any remaining lemon wedges. Enjoy!