Healthy Grilled Vegetable Pitas: Easy Recipe

INGREDIENTS

1 eggplant (about 1 pound), cut into 1/2-inch-thick slices 1 large portobello mushroom (5 to 6 ounces) 1 small red bell pepper, quartered 1 small yellow or green bell pepper, quartered 2 (1/4-inch-thick) slices large red onion 1/2 cup low-fat Italian or honey-Dijon salad dressing, divided 4 (8-inch) rounds whole wheat or white pita bread 4 ounces reduced-fat shredded Italian cheese blend

PREPARATION:

1. Brush both sides of eggplant slices, mushroom, bell pepper quarters and onion slices with 1/3 cup dressing. Grill over medium coals, or broil 4 to 5 inches from heat source 4 to 5 minutes per side or until vegetables are crisp-tender. Cut into bite-size pieces. Toss with remaining dressing.
2. Cut pitas in half crosswise; gently open. Fill with vegetable mixture. Top with cheese.

This recipe appears in: Sandwiches NUTRITIONAL INFORMATION: Serving Size: about 1 cup vegetable mixture stuffed in 2 pita halves Fiber 10 g Carbohydrate 58 g Cholesterol 17 mg Saturated Fat 4 g Total Fat 12 g Calories from Fat 26 % Calories 404 Protein 18 g Sodium 823 mg DIETARY EXCHANGE: Meat 1 Vegetable 2 Starch 3 Fat 2