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Roasted Vegetable Pitas with Sour Cream Dressing

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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