Recipe: Roasted Veggie Pitas

Roasted Veggie Pitas


    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.


  • 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.

Nutrition Facts Per Serving:

Servings Per Recipe: 4 PER SERVING: 270  cal., 16 g total fat (5 g sat. fat), 15 mg chol., 669 mg sodium, 24 g carb. (2 g fiber), 10 g pro.
Credit:  © Copyright 2014, Meredith Corporation. All Rights Reserved.


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