Grilled Vegetable Pitas
1 eggplant (about 1 pound), cut into 1/2-inch-thick slices
1 large portabello mushroom (5 to 6 ounces)
1 small red bell pepper, quartered
1 small yellow or green bell pepper, quartered
2 (1/4-inch) slices large red onion
1/2 cup low-fat Italian or honey-dijon salad dressing, divided
4 ounces reduced-fat shredded Italian cheese blend
4 (8-inch) whole wheat or white pita breads
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.
Makes 4 Servings
7 POINTS per serving
Calories 404, Total Fat 12 g, Sat. Fat 4 g, Protein 18 g, Carbohydrates 58 g, Cholesterol 17 mg, Sodium 823 mg, Dietary Fiber 10 g