Ingredients Jump to Instructions ↓

  1. 1 eggplant (about 1 pound), cut into 1/2-inch-thick slices

  2. 1 large portobello mushroom (5 to 6 ounces)

  3. 1 small red bell pepper, quartered

  4. 1 small yellow or green bell pepper, quartered

  5. 2 (1/4-inch-thick) slices large red onion

  6. 1/2 cup low-fat Italian or honey-Dijon salad dressing, divided

  7. 4 (8-inch) rounds whole wheat or white pita bread

  8. 4 ounces reduced-fat shredded Italian cheese blend

Instructions Jump to Ingredients ↑

  1. 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 remaining dressing.

  2. Cut pitas in half crosswise; gently open. Fill with vegetable mixture. Top with cheese.


Send feedback