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)
- 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.
- 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.