Roasted Veggie Pitas
Roasting brings out the sweetness of the vegetables in this vegetarian sandwich recipe, which is topped off with smoked provolone cheese.
Prep Time:
25 mins
Total Time:
33 mins
Servings:
Makes 4 sandwiches.
Ingredients
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1 small zucchini (6 ounces), thinly sliced lengthwise
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1 small yellow summer squash (6 ounces), thinly sliced lengthwise
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1 medium onion, thinly sliced (1/2 cup)
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1/2 cup sliced fresh mushrooms
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1/2 of a red sweet pepper, cut into thin strips (1/2 cup)
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 large pita bread rounds, halved
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4 teaspoons bottled vinaigrette or Italian salad dressing
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3/4 cup shredded smoked provolone or mozzarella cheese (3 ounces)
Directions
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.
3.
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 information
Calories 270, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 669 mg, Carbohydrate 24 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 21%, Iron 8%. Exchanges: Lean Meat .5.
Percent Daily Values are based on a 2,000 calorie diet
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