labor day: pitas with zucchini

[Guest guest]

* Exported from MasterCook *

 

Vegetable Gyro Sandwiches

 

Recipe By : Georgia Kostas

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium zucchini -- 1/2-inch slices

2 large sweet red peppers -- 1/2-inch slices

12 large mushrooms -- halved

olive oil spray

1 tablespoon olive oil

2 tablespoons balsamic vinegar

or red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons fresh oregano or thyme -- minced

1 clove garlic -- crushed

10 cherry tomatoes -- quartered

6 large pitted ripe olives -- quartered

3 pita breads (7-inch)

8 ounces part skim mozzarella cheese slices

or reduced-fat Jarlberg

 

Combine squash, pepper, and mushrooms in a bowl; coat with cooking spray and

toss well. Arrange vegetables in a 15-x 10-x 1-inch jelly-roll pan; broil 6

inches from heat source for 10 minutes or until vegetables are browned but

crisp-tender, turning occasionally.

 

Toss cooked vegetables with olive oil, vinegar, mustard, oregano, and garlic in

a large bowl. Stir in tomatoes and olives. Cover and refrigerate until ready to

make sandwiches (up to 2 days).

 

Preheat oven to 350F.

 

Cut each pita in half to form 2 rounds; stack rounds on a piece of aluminum

foil, sprinkling each with about 1/2 teaspoon water. Seal tightly. Bake for 10

minutes or until hot.

 

Arrange vegetables in centers of bread rounds; sprinkle evenly with cheese. Roll

up; secure with wooden picks. Place on a baking sheet; bake at 350 degrees for 5

to 10 minutes or until vegetables are hot.

 

Per Serving:

250 Calories, 10 g Fat (5 g Saturated), 20 mg Cholesterol, 440 mg Sodium, 15 g

Protein, 26 g Carbohydrates

A Great Source of: Vitamin B2 (25%), Vitamin C (56%), Calcium (35%)

 

The Guilt-Free Comfort Food Cookbook

page: 59 written by Georgia Kostas, M.P.H., R.D., L.D.

 

Source:

" Guilt-Free Comfort Food Cookbook "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 252 Calories; 10g Fat (35.1% calories

from fat); 15g Protein; 26g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol;

437mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3390 0 0 0 20156 0 0

 

..

=^..^= PatH (Pat Hanneman)

NEWs! Karen's cookbook covers are back!

find link here: http://home.earthlink.net/~kitpath/