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Savory Roasted-Vegetable Pitas

Yield 4 servings (serving size: 2 pita halves)

Ingredients

  • Marinated Vegetables:
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 8 whole mushrooms (about 4 ounces)
  • 6 (1/2-inch-thick) slices eggplant (about 1/2 pound)
  • 3 (1/2-inch-thick) slices onion
  • 1 medium yellow squash, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • Remaining Ingredients:
  • Cooking spray
  • 2/3 cup diced tomato
  • 1/4 cup chopped bottled roasted red bell peppers
  • 4 (6-inch) whole-wheat pitas, cut in half and toasted
  • 8 (1/2-ounce) slices part-skim mozzarella cheese

Nutrition Information

  • calories 335
  • caloriesfromfat 28 %
  • fat 10.5 g
  • satfat 3.8 g
  • monofat 4.1 g
  • polyfat 1.5 g
  • protein 16.3 g
  • carbohydrate 49.3 g
  • fiber 8.7 g
  • cholesterol 16 mg
  • iron 3.3 mg
  • sodium 593 mg
  • calcium 231 mg

How to Make It

  1. To prepare the marinated vegetables, combine first 9 ingredients in a large zip-top plastic bag; add mushrooms and next 4 ingredients (mushrooms through zucchini) to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove vegetables from bag; discard marinade.

  2. Preheat oven to 400°.

  3. Arrange marinated vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 25 minutes or until tender, stirring occasionally. Remove from pan; cool. Chop vegetables, and place in a large bowl; stir in tomato and bell peppers. Line each pita half with a cheese slice; fill each with 1/2 cup vegetable mixture.