AZ Health Zone/ Dinner/ Lunch

Packed Pita Pocket

Packed Pita Pocket

AZ Health Zone
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4

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
  • 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.
Keyword Eggplant, Peppers, Pita Bread, Zucchini

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