TLC Cooking "Grilled Vegetable Pitas"

Grilled Vegetable Pitas

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:

If you're looking for a main dish, try this recipe for Dan and Scott's chipotle pork loin with blue potato salad from Kick Off Cook Off.

Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.