Roasted Vegetable Pitas with Sour Cream Dressing

Cooking Light
You can also use eggplant, yellow squash, and red bell pepper in this sandwich. Feel free to experiment.
2 servings

Ingredients

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2 tablespoons (1/2 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
2 tablespoons skim milk
1/2 teaspoon prepared horseradish
Dash of pepper
1 cup sliced zucchini
1 cup (1-inch) pieces green bell pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons olive oil
1/4 teaspoon salt
2 garlic cloves, minced
1 large tomato (about 8 ounces), cut into 8 wedges
1 medium onion (about 8 ounces), cut into 8 wedges
Vegetable cooking spray
1 (7-inch) pita bread round, halved

Preparation

Combine first 5 ingredients in a small bowl; stir well, and set aside.

Combine zucchini and next 7 ingredients (zucchini through onion) in a medium bowl; toss gently. Spoon vegetable mixture onto a broiler pan coated with cooking spray. Broil 10 minutes or until tender and lightly browned, stirring occasionally.

Divide vegetable mixture evenly between pita halves. Drizzle 2 tablespoons dressing over each sandwich.

Created date

October 2003

Nutritional Information

Calories 208
Caloriesfromfat 30 %
Fat 6.9 g
Satfat 1.9 g
Monofat 3.2 g
Polyfat 1 g
Protein 7.7 g
Carbohydrate 30.8 g
Fiber 4.2 g
Cholesterol 7 mg
Iron 2.4 mg
Sodium 532 mg
Calcium 115 mg