Roasted Veggie Pitas

CARB GRAMS PER SERVING: 24

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Nutrition Facts Per Serving:

Calories 270
Total Fat (g) 16
Saturated Fat (g) 5
Cholesterol (mg) 15
Sodium (mg) 669
Carbohydrate (g) 24
Fiber (g) 2
Protein (g) 10
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 21
Iron (DV%) 8

Diabetic Exchanges

Lean Meat (d.e.) .5

1	small zucchini (6 ounces), thinly sliced lengthwise
1	small yellow summer squash (6 ounces), thinly sliced lengthwise
1	medium onion, thinly sliced (1/2 cup)
1/2	cup sliced fresh mushrooms
1/2	of a red sweet pepper, cut into thin strips (1/2 cup)
2	tablespoons olive oil
1/2	teaspoon salt
1/4	teaspoon ground black pepper
2	large pita bread rounds, halved
4	teaspoons bottled vinaigrette or Italian salad dressing
3/4	cup shredded smoked provolone or mozzarella cheese (3 ounces)

1. Preheat oven to 450F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.

2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450F oven for 2 to 3 minutes or until cheese melts. Makes 4 sandwiches.

3. Avocado Veggie Sandwiches: Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 tablespoon lime juice and 1/4 teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.