Veggie Pita Subs Recipe

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Ingredients:

Serving

2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp italian herb seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 medium eggplant, cut into 3/4-inch chunks
1 large zucchini, cut into 3/4-inch chunks
1 large yellow squash, cut into 3/4-inch chunks
1 large red sweet bell pepper, cut into 3/4-inch chunks
1 medium red onion, peeled and cut into 3/4-inch chunks
1/2 cup sliced black olives
6 large pita pockets
1 1/2 cups shredded mozzarella cheese

Directions:

Combine oil, vinegar, Italian seasoning, garlic powder, salt and pepper; use to marinate eggplant through olives 1/2 hour.
Spread vegetables in one layer on a foil-lined baking sheet.
Roast at 400F 15 minutes.
Drain and toss vegetables together in a collander and stuff into the pita pockets; lay each pocket on its side and stuff in 1/4 cup of cheese with the veggies.
Wrap each pocket in foil, place on the baking sheets and return to oven for 5 minutes to melt cheese.
Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.14 Kcal (616 kJ)
Calories from fat	68.67 Kcal
		% Daily Value*
Total Fat	7.63g	12%
Cholesterol	5.09mg	2%
Sodium	618.07mg	26%
Potassium	284.17mg	6%
Total Carbs	10.37g	3%
Sugars	5.81g	23%
Dietary Fiber	4.13g	17%
Protein	10.32g	21%
Vitamin C	23.5mg	39%
Vitamin A	0.5mg	16%
Iron	8.5mg	47%
Calcium	296.5mg	30%

Amount Per 100 g
Calories	81.11 Kcal (340 kJ)
Calories from fat	37.86 Kcal
		% Daily Value*
Total Fat	4.21g	12%
Cholesterol	2.8mg	2%
Sodium	340.74mg	26%
Potassium	156.66mg	6%
Total Carbs	5.72g	3%
Sugars	3.2g	23%
Dietary Fiber	2.28g	17%
Protein	5.69g	21%
Vitamin C	12.9mg	39%
Vitamin A	0.3mg	16%
Iron	4.7mg	47%
Calcium	163.5mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.8

Points
4

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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