Grilled Vegetable Pitas from Healthy Diabetic Recipes

Grilled Vegetable Pitas Recipe

Recipe Ingredients:

1 eggplant - (abt 16 oz), cut 1/2" slices
1 large portabello mushroom - (5 to 6 oz)
1 small red bell pepper, quartered
1 small yellow or green bell pepper, quartered
2 slices large red onion, 1/4" thk
1/2 cup low-fat Italian or
honey-Dijon salad dressing, divided
4 whole-wheat or white pita breads - (8" dia
4 oz reduced-fat shredded Italian cheese blend

Recipe Instructions:

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 additional dressing.

Cut pita breads in half; open pockets and fill with vegetable mixture. Top with cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Starch, 1 Meat, 2 Vegetable, 2 Fat.

Nutrition Facts: Calories 404; Calories from fat 26%; Total Fat 12g; Saturated Fat 4g; Protein 18g; Carbohydrates 58g; Cholesterol 17mg; Sodium 823mg; Dietary Fiber 10g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-28-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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