cheesy vegetable pitas
Ingredients:
  • (1/4 cup) water
  • (3 Tbsp.) lime juice
  • (2 Tbsp.) canola oil
  • (1 Tbsp.) Italian seasoning
  • (1 tsp.) dried minced garlic
  • (1/2 tsp.) dried celery flakes
  • (1/4 tsp.) salt
  • (1/4 tsp.) ground cumin
  • (1/4 tsp.) ground nutmeg
  • (1/4 tsp.) pepper
  • (1/8 tsp.) cayenne pepper
  • (1 lb.) fresh baby portobello mushrooms, sliced
  • (1 medium) sweet yellow pepper, thinly sliced
  • (1 medium) red pepper, thinly sliced
  • (1 medium) red onion, thinly sliced
  • (2 small) zucchini, cut into 1/4 in. slices
  • (1 cup) shredded reduced-fat Mexican cheese blend
  • (8) pita breads (6 in. diameter), halved
Servings

8

Lunch

Cheesy Vegetable Pitas

Mixed vegetables marinated in a spiced lime juice blend overnight, sauteed with cheese and stuffed in a pita.

Preparation Time

About 30 (plus overnight chilling)

Cook Time

About 10 minutes

    Instructions

  1. 1Place first 11 ingredients in a large ziplock bag. Toss mushrooms, peppers, onion and zucchini in bag, seal and refrigerate overnight.
  2. 2Spray a large, nonstick skillet with cooking spray and place over medium-high heat. Add vegetables, cook 6-8 minutes, stirring occasionally. Add cheese, cook another 2-3 minutes.
  3. 3Fill each pita with 1/2 cup vegetables and serve.

Nutritional Information

Serving Size: 2 stuffed halves



Amount Per Serving:

  • Calories 272
  • Total Fat 8 g
  • Total Carbohydrate 41 g
  • Protein 12 g
  • Cholesterol 10 mg
  • Sodium 500 mg
  • Fiber 3 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.