VEGAN--Roasted Vegetable Pitas w/Creamy Herb Dressing

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* Exported from MasterCook *

 

Roasted Vegetable Pitas W/Creamy Herb Dressing

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup yellow squash, cut into -- 1/2 " diagonal slices

1 red bell pepper -- cut into wedges

1 small onion -- cut into 8 wedges

2 cloves garlic -- thinly sliced

1 large tomato -- cut into 8 wedges

1/2 cup spinach leaves, torn into -- bite size pieces

2 teaspoons olive oil

1 1/2 teaspoons fresh chopped oregano or 1/2 tsp dried

1 1/2 teaspoons fresh chopped basil or 1/2 tsp dried

1/4 teaspoon salt

1/3 cup Creamy Herb Dressing

2 pita pocket halves -- (2 to 4)

 

Prepare and cut vegetables. Combine in a mixing bowl all of the above

ingredients except the tomatoes, spinach leaves, dressing, and pita

halves. Toss vegetable mixture to lightly glaze the vegetables with olive

oil.

Spoon vegetable mixture onto a broiler pan or cookie sheet coated with

nonstick cooking spray. Broil 5 minutes, add tomatoes and spinach leaves

to vegetable mixture and stir. Baste with additional marinade and broil

for an additional 5 minutes or until vegetables are just tender and lightly

browned. Tomatoes and spinach should be just warmed; if you prefer the

tomato softer, add with vegetable mixture at the beginning.

Prepare the Creamy Herb Dressing while vegetables are broiling.

Divide the vegetable mixture evenly between pita halves. Drizzle with

Creamy Herb Dressing. Serve.

 

 

 

 

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Per serving: 215 Calories (kcal); 18g Total Fat; (73% calories from fat);

2g Protein; 13g Carbohydrate; 0mg Cholesterol; 542mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Creamy Herb Dressing

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Seasonings Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup lite soft tofu

2 tablespoons soy milk or skim milk

2 tablespoons olive oil

2 tablespoons to 3 tbsp lemon juice

1 teaspoon honey (optional)

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 teaspoons fresh dill or 1 tsp. dried dill

 

Combine all ingredients except the dill in a blender and blend until

smooth. Scrape the sides of the blender as needed. Add more milk as

needed to get a consistency that is quite thin and pourable.

Pour into a bowl and sir in dill. Add more lemon juice if a tangier

taste is preferred.

 

 

 

 

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Per serving: 241 Calories (kcal); 27g Total Fat; (98% calories from fat);

trace Protein; 1g Carbohydrate; 0mg Cholesterol; 533mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0