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Grilled Vegetable Pitas

Grilled Vegetable Pitas

Grilled Vegetable Pitas


Makes 4 servings


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


  1. 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.
  2. Cut pitas in half crosswise; gently open. Fill with vegetable mixture. Top with cheese.

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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