Grilled Vegetable Pita Sandwiches

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.6g
  • Carbohydrate: 27.5g
  • Fiber: 3.6g
  • Cholesterol: 14mg
  • Iron: 1.6mg
  • Sodium: 524mg
  • Calcium: 133mg


  • 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


  1. 1. Prepare grill.
  2. 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. 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
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