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Grilled Vegetable Pitas
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the Editors of Publications International, Ltd.. "Grilled Vegetable Pitas" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-vegetable-pitas-recipe.htm> 10 February 2012.
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Grilled Vegetable Pitas
YIELD Makes 4 servings
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INGREDIENTS
| 1 | eggplant (about 1 pound), cut into 1/2-inch-thick slices |
| 1 | large portobello mushroom (5 to 6 ounces) |
| 1 | small red bell pepper, quartered |
| 1 | small yellow or green bell pepper, quartered |
| 2 | (1/4-inch-thick) slices large red onion |
| 1/2 | cup low-fat Italian or honey-Dijon salad dressing, divided |
| 4 | (8-inch) rounds whole wheat or white pita bread |
| 4 | ounces reduced-fat shredded Italian cheese blend |
PREPARATION:
- Brush both sides of eggplant slices, mushroom, bell pepper quarters and onion slices with 1/3 cup dressing. Grill over medium coals, or broil 4 to 5 inches from heat source 4 to 5 minutes per side or until vegetables are crisp-tender. Cut into bite-size pieces. Toss with remaining dressing.
- Cut pitas in half crosswise; gently open. Fill with vegetable mixture. Top with cheese.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
| Serving Size: | about 1 cup vegetable mixture stuffed in 2 pita halves |
| Fiber | 10 g |
| Carbohydrate | 58 g |
| Cholesterol | 17 mg |
| Saturated Fat | 4 g |
| Total Fat | 12 g |
| Calories from Fat | 26 % |
| Calories | 404 |
| Protein | 18 g |
| Sodium | 823 mg |
DIETARY EXCHANGE:
| Meat | 1 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 2 |
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