Grilled Vegetable Pita Sandwiches

recipe
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.

Yield:

8 servings (serving size: 1 filled pita half)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

carbo rating: 24

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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