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

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 450 degrees 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.

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  • 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.

Tips

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 1/4 teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.

Nutrition Facts

270 calories; 16 g total fat; 5 g saturated fat; 669 mg sodium. 24 g carbohydrates; 2 g fiber; 10 g protein;

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