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ShareGrilled Vegetable Pitas
Ingredients
- 1 cup plain low-fat yogurt
- 1/4 pound feta cheese, crumbled
- 2 tablespoons chopped fresh dill or 1/2 teaspoon dried dillweed and 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 2 large sweet red peppers, quartered and seeded
- 2 large (1 lb. total) zucchini, sliced lengthwise 1/4 inch thick
- 4 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 7 inches pocketless pita breads
- Fresh dill sprigs, for garnish
Directions
1. Heat grill.
2. For the yogurt sauce, combine yogurt, feta cheese, dill and 1/4 teaspoon salt; set aside.
3. Arrange sweet peppers and zucchini on cookie sheet. Combine oil, 1/4 teaspoon salt, and black pepper in cup; brush onto both sides of vegetables. Grill peppers over medium heat 6 to 7 minutes per side and zucchini 3 to 5 minutes per side, until tender. Grill pitas 3 minutes per side, until toasted.
4. Spread one side of each pita with 2 tablespoons yogurt sauce; spoon vegetables in center of pitas and fold in half. Serve with remaining yogurt sauce. Garnish with dill, if desired. Makes 4 servings.
Nutrition Facts
- Servings Per Recipe 4
- cal.(kcal)345,
- Fat, total(g)13,
- chol.(mg)29,
- sat. fat(g)6,
- carb.(g)45,
- fiber(g)2,
- pro.(g)14,
- sodium(mg)969,
- Percent Daily Values are based on a 2,000 calorie diet
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