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Roasted Veggie Pitas

CARB GRAMS PER SERVING: 24
Rated :   by 2people
Roasted Veggie Pitas
 

Nutrition Facts Per Serving:

  • Calories270
  • Total Fat (g)16
  • Saturated Fat (g)5
  • Cholesterol (mg)15
  • Sodium (mg)669
  • Carbohydrate (g)24
  • Fiber (g)2
  • Protein (g)10
  • 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 cupsliced fresh mushrooms
1/2 of a red sweet pepper, cut into thin strips (1/2 cup)
2 tablespoonsolive oil
1/2 teaspoonsalt
1/4 teaspoonground black pepper
2 large pita bread rounds, halved
4 teaspoonsbottled vinaigrette or Italian salad dressing
3/4 cupshredded 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.


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