Packed Pita Pocket
Equipment
- Cutting Board
- Knife
- Broiler Rack or Cookie Sheet
- Storage Bag
Ingredients
- Ingredients
- 4 whole wheat pita breads
- ½ cup sliced zucchini
- ½ cup red pepper strips
- ½ cup sliced onions
- 4½ inch sliced eggplant
- Vegetable oil spray
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried oregano
- 1 teaspoon balsamic vinegar or any other variety optional
Instructions
- Directions
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- Place cut vegetables on broiler rack or cookie sheet.
- Spray lightly with vegetable oil cooking spray.
- Season with salt, pepper, and oregano.
- Broil the vegetables until beginning to soften, about 5 or 6 minutes.
- Cook in pan then place into a storage bag and add vinegar.
- Shake bag coating all vegetables with vinegar.
- Split pita bread and fill each half with vegetables.
- Serve immediately.
Notes
Nutrition Facts (Per Serving)
Calories, 101; Carbohydrate, 22g; Protein, 4 gm; Total Fat, 1g; Saturated Fat, 0g; Trans Fat, 0g; Cholesterol, 0; Fiber, 5g; Total Sugars, 3g; Sodium, 223mg; Calcium, 19mg; Folate, 31mcg; Iron, 1mg; Percent Calories From fat, 9%.
Makes 4 servings, one pita bread each.
Calories, 101; Carbohydrate, 22g; Protein, 4 gm; Total Fat, 1g; Saturated Fat, 0g; Trans Fat, 0g; Cholesterol, 0; Fiber, 5g; Total Sugars, 3g; Sodium, 223mg; Calcium, 19mg; Folate, 31mcg; Iron, 1mg; Percent Calories From fat, 9%.
Makes 4 servings, one pita bread each.
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