Grilled Vegetable Pita Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you don't want a sandwich, just serve these tasty grilled veggies over mixed greens. (The carbo rating will decrease to 21.) Sprinkle with sprouts and cheese, and top with dressing. Ingredients:
1 tablespoon olive oil |
1 teaspoon dried italian seasoning |
1 teaspoon dried parsley flakes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 zucchini, cut lengthwise into 1/4-inch-thick slices |
1 eggplant, cut lengthwise into 1/4-inch-thick slices |
1 yellow squash, cut lengthwise into 1/4-inch-thick slices |
1 small red onion, cut into 1/4-inch-thick slices |
cooking spray |
1 tomato, thinly sliced |
4 (6-inch) whole wheat pitas, cut in half |
1 cup alfalfa sprouts |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese |
1/2 cup light ranch dressing |
Directions:
1. Prepare grill.
2. Combine first 5 ingredients in a small bowl. Brush zucchini, eggplant, yellow squash, and onion with oil mixture. Place vegetables on grill rack coated with cooking spray; cover and grill 6 minutes or until tender, turning once.
3. Layer grilled vegetables and tomato evenly in pita halves. Fill each pita half with 2 tablespoons sprouts; top with 2 tablespoons cheese and 1 tablespoon dressing.
4. carbo rating: 24
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