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Grilled Vegetable Pita Sandwiches

Yield 8 servings (serving size: 1 filled pita half)
If you don't want a sandwich, just serve these tasty grilled veggies over mixed greens. (The carbo rating will decrease to 21.) Sprinkle with sprouts and cheese, and top with dressing.

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 eggplant, cut lengthwise into 1/4-inch-thick slices
  • 1 yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1 small red onion, cut into 1/4-inch-thick slices
  • Cooking spray
  • 1 tomato, thinly sliced
  • 4 (6-inch) whole wheat pitas, cut in half
  • 1 cup alfalfa sprouts
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 1/2 cup light ranch dressing

Nutrition Information

  • calories 213
  • caloriesfromfat 0.0 %
  • fat 9.3 g
  • satfat 2.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.6 g
  • carbohydrate 27.5 g
  • fiber 3.6 g
  • cholesterol 14 mg
  • iron 1.6 mg
  • sodium 524 mg
  • calcium 133 mg

How to Make It

  1. Prepare grill.

  2. Combine first 5 ingredients in a small bowl. Brush zucchini, eggplant, yellow squash, and onion with oil mixture. Place vegetables on grill rack coated with cooking spray; cover and grill 6 minutes or until tender, turning once.

  3. Layer grilled vegetables and tomato evenly in pita halves. Fill each pita half with 2 tablespoons sprouts; top with 2 tablespoons cheese and 1 tablespoon dressing.

  4. carbo rating: 24

The Complete Step-by-Step Low Carb Cookbook