Cooking Light Vegetarian -- Roasted Vegetable Pitas

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* Exported from MasterCook *

 

Roasted Vegetable Pitas

 

Recipe By :Cooking Light Low Fat Ways to Cook Vegetarian

Serving Size : 2 Preparation Time :0:00

Categories : Cooking Light Low Fat Ways

 

Amount Measure Ingredient -- Preparation Method

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1 (1-pound) eggplant

1 tablespoon chopped parsley

2 tablespoons fresh lemon juice

1 teaspoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 large clove garlic -- crushed

1 medium red bell pepper -- (7 ounces)

1/2 cup canned cannellini beans -- drained

1/2 teaspoon ground cumin

2 onion pita bread rounds -- (6-inch)

1/4 cup plain low-fat yogurt

2 tablespoons chopped green onions

Coarsely ground pepper

 

Pierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 inches from

heat 30 minutes or until very tender, turning frequently. Let cool; peel and

coarsely chop. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir

well, and set aside.

 

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper,

skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3

inches from heat 10 minutes or until blackened and charred. Place in a zip-top

heavy-duty plastic bag, and seal; let stand 15 minutes. Peel and discard skins,

and cut pepper halves lengthwise into thin strips.

 

Combine beans and cumin in a bowl; stir well. Top each pita round evenly with

eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.

Sprinkle with pepper.

 

S(ISBN):

" 0-8487-2206-X "

Copyright:

" 1996, Oxmoor House "

 

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Per serving: 453 Calories (kcal); 5g Total Fat; (9% calories from fat); 21g

Protein; 85g Carbohydrate; 2mg Cholesterol; 627mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2166 0 20156 0 0 0