Savory Roasted-Vegetable Pitas

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* Exported from MasterCook *

 

Savory Roasted-vegetable Pitas

 

Recipe By :Cooking Light, April 2000

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

MARINATED VEGETABLES:

3 tablespoons water

2 tablespoons olive oil

1 1/2 tablespoons minced fresh or

1 1/2 teaspoons dried oregano

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves -- minced

8 whole mushrooms (about 4 ounces)

6 1/2-inch-thick slices eggplant (about 1/2 pound)

3 1/2-inch-thick slices onion

1 medium yellow squash -- halved lengthwise

1 medium zucchini -- halved lengthwise

REMAINING INGREDIENTS:

Cooking spray

2/3 cup diced tomato

1/4 cup chopped bottled roasted red bell peppers

4 6-inch whole-wheat pitas -- cut in half and toasted

8 1/2-ounce slices part-skim mozzarella cheese

 

1. To prepare the marinated vegetables, combine first 9 ingredients in a large

ziptop plastic bag; add mushrooms and next 4

ingredients (mushrooms through zucchini) to bag. Seal and marinate at room

temperature for 2 hours, turning bag occasionally. Remove

vegetables from bag; discard marinade.

 

2. Preheat oven to 400°.

 

3. Arrange marinated vegetables in a single layer in a shallow roasting pan

coated with cooking spray. Bake at 400° for 25 minutes

or until tender, stirring occasionally. Remove from pan; cool. Chop vegetables,

and place in a large bowl; stir in tomato and bell

peppers. Line each pita half with a cheese slice, fill each with 1/2 cup

vegetable mixture. Yield: 4 servings (serving size: 2 pita

halves).

 

CALORIES 335 (28% from fat); FAT 10.5g (Sat 3.8g, mono4.1g, poly 1.5g); PROTEIN

16.3g; CARB 49.3g; FIBER 8.7g; CHOL 16mg; IRON

3.3mg; SODIUM 593mg; CALC 231mg

 

Source:

" Charlotte Gaston "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 86 Calories (kcal); 7g Total Fat; (69% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 170mg Sodium

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

Other Carbohydrates

 

NOTES : " A friend of mine made something similar to this, and nearly fell out of

my chair when I saw how much fat was in the recipe.

I came up with a lower-fat marinade so close to the original that my friend

can't tell the difference. " -Charlotte Gaston, Macon,

Ga.

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