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Grilled Vegetable Pitas

Makes: 4  servings Prep 15 mins Grill 12 mins

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