Roasted Veggie Pitas

Roasted Veggie Pitas

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From: Diabetic Living Magazine

Roasting brings out the sweetness of the vegetables in this vegetarian sandwich recipe, which is topped off with smoked provolone cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small zucchini (6 ounces), thinly sliced lengthwise
  • 1 small yellow summer squash (6 ounces), thinly sliced lengthwise
  • 1 medium onion, thinly sliced ( ½ cup)
  • ½ cup sliced fresh mushrooms
  • ½ of a red sweet pepper, cut into thin strips ( ½ cup)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large pita bread rounds, halved
  • 4 teaspoons bottled vinaigrette or Italian salad dressing
  • ¾ cup shredded smoked provolone or mozzarella cheese (3 ounces)


  • Prep

  • Ready In

  1. Preheat oven to 450°F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
  2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450-degree F oven for 2 to 3 minutes or until cheese melts.
  • Variation: Avocado Veggie Sandwiches. Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 Tablespoon lime juice and ¼ teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 270 calories; 16 g fat(5 g sat); 2 g fiber; 24 g carbohydrates; 10 g protein; 669 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: ½ lean protein

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