Roasted Vegetable Pitas with Sour Cream Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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You can also use eggplant, yellow squash, and red bell pepper in this sandwich. Feel free to experiment. Ingredients:
2 tablespoons (1/2 ounce) crumbled feta cheese |
2 tablespoons nonfat sour cream |
2 tablespoons skim milk |
1/2 teaspoon prepared horseradish |
dash of pepper |
1 cup sliced zucchini |
1 cup (1-inch) pieces green bell pepper |
1/2 teaspoon dried oregano |
1 1/2 teaspoons olive oil |
1/4 teaspoon salt |
2 garlic cloves, minced |
1 large tomato (about 8 ounces), cut into 8 wedges |
1 medium onion (about 8 ounces), cut into 8 wedges |
vegetable cooking spray |
1 (7-inch) pita bread round, halved |
Directions:
1. Combine first 5 ingredients in a small bowl; stir well, and set aside.
2. Combine zucchini and next 7 ingredients (zucchini through onion) in a medium bowl; toss gently. Spoon vegetable mixture onto a broiler pan coated with cooking spray. Broil 10 minutes or until tender and lightly browned, stirring occasionally.
3. Divide vegetable mixture evenly between pita halves. Drizzle 2 tablespoons dressing over each sandwich.
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