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
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
How to Make It
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.
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.