Ingredients:
2 medium zucchini, cut into ½ inch slices
2 large sweet red peppers, cut into ½ inch slices
12 large mushrooms, halved
olive-oil flavored vegetable cooking spray
1 tablespoon olive oil
2 tablespoons balsamic or red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons fresh oregano or thyme, minced
1 clove garlic, crushed
10 cherry tomatoes, quartered
6 large pitted ripe olives, quartered
3 (7-inch) pita breads
2 cups (8 ounces) part-skim mozzarella cheese
(or reduced-fat Jarlberg)

Directions:
Combine squash, pepper, and mushrooms in a bowl; coat with cooking spray and toss well. Arrange vegetables in a 15-x 10-x 1-inch jelly-roll pan; broil 6 inches from heat source for 10 minutes or until vegetables are browned but crisp-tender, turning occasionally.

Toss cooked vegetables with olive oil, vinegar, mustard, oregano, and garlic in a large bowl. Stir in tomatoes and olives. Cover and refrigerate until ready to make sandwiches (up to 2 days).

Preheat oven to 350 degrees.

Cut each pita in half to form 2 rounds; stack rounds on a piece of aluminum foil, sprinkling each with about ½ teaspoon water. Seal tightly.

Bake for 10 minutes or until hot.

Arrange vegetables in centers of bread rounds; sprinkle evenly with cheese. Roll up; secure with wooden picks. Place on a baking sheet; bake at 350 degrees for 5 to 10 minutes or until vegetables are hot.

Per Serving:
250 Calories, 10 g Fat (5 g Saturated), 20 mg Cholesterol, 440 mg Sodium, 15 g Protein, 26 g Carbohydrates

A Great Source of: Vitamin B2 (25%), Vitamin C (56%), Calcium (35%)

The Guilt-Free Comfort Food Cookbook
page: 59
written by Georgia Kostas, M.P.H., R.D., L.D.