Grilled Vegetable Pitas the Editors of Publications International, Ltd.
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|
- 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.
|Serving Size:||about 1 cup vegetable mixture stuffed in 2 pita halves|
|Saturated Fat||4 g|
|Total Fat||12 g|
|Calories from Fat||26 %|
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