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EatingWell
Piled-High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.
Ingredients
Directions
Tip
For a lower-carb alternative, use thin pita pockets or serve vegetables in lettuce wraps; try Bibb or butterhead lettuce.
Note
See how to use the leftover roasted vegetables in this 1,500-calorie diabetes meal plan.
Associated Recipes
Nutrition Facts
Serving Size:
1 pita half + 1 1/4 cups vegetables each Per Serving:
399 calories; protein 15.1g; carbohydrates 52.7g; dietary fiber 12.6g; sugars 6.9g; fat 14.8g; saturated fat 2.8g; cholesterol 5mg; vitamin a iu 11234.4IU; vitamin c 89.5mg; folate 119.4mcg; calcium 161.4mg; iron 4.2mg; magnesium 120.7mg; potassium 858.9mg; sodium 722.5mg; thiamin 0.3mg.
Exchanges:
3 vegetable, 2 1/2 starch, 1 1/2 fat, 1 lean protein, 1/2 medium-fat protein
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