Recipe by Cooking Light April 2000


Recipe Summary test

4 servings (serving size: 2 pita halves)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 400°.

  • 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.

Nutrition Facts

335 calories; calories from fat 28%; fat 10.5g; saturated fat 3.8g; mono fat 4.1g; poly fat 1.5g; protein 16.3g; carbohydrates 49.3g; fiber 8.7g; cholesterol 16mg; iron 3.3mg; sodium 593mg; calcium 231mg.