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Grilled Vegetable Pitas

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 prepared 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 

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
Cut pitas in half crosswise; gently open
Fill with vegetable mixture. Top with cheese

Food exchanges 3 starch 2 vegetable 1 meat 2 fat
(2 sandwiches (2 filled pita halves)) Calories 404 Calories from Fat 26 % Total Fat 12 g Saturated Fat 4 g 
Cholesterol 17 mg Carbohydrate 58 g Fiber 10 g Protein 18 g Sodium 823 mg

Courtesy Diabetic Cooking

Serves 4