Perfect for outdoor dining, these pitas are filled with grilled vegetables and tangy feta cheese and make for easy, no-utensil noshing.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If present, remove and discard mushroom stem. If desired, remove mushroom gills. In a small bowl, combine balsamic vinegar, olive oil, salt, and pepper. Gently brush half of the oil mixture over mushroom and sweet pepper.

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  • Place mushroom and pepper on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until the vegetables are lightly charred and tender, turning frequently.

  • Meanwhile, in a medium bowl, combine the remaining oil mixture and the tomato; toss gently to coat. Cut grilled mushroom and pepper into bite-size strips. Add mushroom and pepper strips to tomato mixture; toss gently to combine.

  • Open pita halves to create pockets. Line pita pockets with spinach and basil. Fill pita pockets with grilled vegetable mixture. Sprinkle with cheese. Serve immediately.

Nutrition Facts

201.7 calories; protein 8.5g 17% DV; carbohydrates 26.7g 9% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 4.7g; fat 7.9g 12% DV; saturated fat 3.1g 16% DV; cholesterol 13.2mg 4% DV; vitamin a iu 923.5IU 19% DV; vitamin c 47.1mg 79% DV; folate 42.1mcg 11% DV; calcium 76mg 8% DV; iron 1.7mg 10% DV; magnesium 40.5mg 15% DV; potassium 470.7mg 13% DV; sodium 500.4mg 20% DV.