PREP: 25 minutes ROAST: 8 minutes OVEN: 450°F MAKES 4 sandwiches
1 small zucchini, cut lengthwise into thin slices
1 small yellow summer squash, cut lengthwise into thin slices
1 medium onion, thinly sliced
1⁄2 cup sliced fresh mushrooms
1⁄2 cup thin red sweet pepper strips
2 tablespoons olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 large pita bread rounds, halved crosswise
4 teaspoons bottled Italian salad dressing
3⁄4 cup shredded smoked provolone or mozzarella cheese (3 ounces)
1 Preheat oven to 450°F. In a large bowl combine zucchini, yellow squash, onion, mushrooms, sweet pepper, oil, salt, and black pepper; toss gently to coat. Spread vegetable mixture evenly in an ungreased 15x10x1-inch baking pan. Roast for 8 to 10 minutes or until vegetables are tender.
2 Fill pita pockets with roasted vegetables. Drizzle vegetables with salad dressing; top with cheese.
3 If desired, place pita pockets, filled sides up, in an ungreased 2-quart square baking dish. Bake for 2 to 3 minutes or until cheese is melted.
PER SANDWICH: 270 cal., 16 g total fat (5 g sat. fat), 15 mg chol., 669 mg sodium, 24 g carb., 2 g fiber, 10 g pro.
Avocado Veggie Sandwiches:
Prepare as directed, except omit salad dressing. In a small bowl combine half of a seeded and peeled avocado, 1 tablespoon lime juice, and 1⁄4 teaspoon salt. Using a fork, mash until smooth. Spread avocado mixture inside pita pockets before filling with roasted vegetables.
Vegan Icon make it vegan
Substitute provolone- or mozzarella-flavor soy cheese for the dairy cheese.