Roasted Vegetable Pitas With Sour Cream Dressing
|Crumbled feta cheese||2 Tablespoon|
|Non-fat sour cream||2 Tablespoon|
|Skim milk||2 Tablespoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Sliced zucchini||1 Cup (16 tbs)|
|Green bell pepper pieces||1 Cup (16 tbs) (1 Inch Pieces)|
|Dried oregano||1⁄2 Teaspoon|
|Olive oil||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Tomato||8 Ounce, cut into 8 wedges (1 Large Sized)|
|Onion||8 Ounce, cut into 8 wedges (1 Medium Sized)|
|Vegetable cooking spray||1 (7 Inch)|
|Pita bread round||1 Cup (16 tbs), halved|
Combine first 5 ingredients in a small bowl; stir well, and set aside.
Combine zucchini and next 7 ingredients in a bowl; toss gently.
Spoon vegetable mixture onto rack of a broiler pan coated with cooking spray.
Broil 10 minutes or until tender and lightly browned, stirring occasionally.
Divide vegetable mixture evenly between pita halves.
Drizzle 2 tablespoons dressing over vegetable mixture in each pita half.