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ShareRoasted Veggie Pitas
Roasting brings out the sweetness of the vegetables in this vegetarian sandwich recipe, which is topped off with smoked provolone cheese.
MAKES: 4 servings
YIELD: 4 sandwichesCARB GRAMS PER SERVING:
24
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 270
- Protein(gm): 10
- Carbohydrate(gm): 24
- Fat, total(gm): 16
- Cholesterol(mg): 15
- Saturated fat(gm): 5
- Dietary Fiber, total(gm): 2
- Sodium(mg): 669
- Potassium(mg): 375
- Calcium(DV %): 212
- Iron(DV %): 1
- Lean Meat(d.e): 1
Diabetic Exchanges
- 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.
Variation
-
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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