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Roasted Vegetable Pitas With Sour Cream Dressing

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  Crumbled feta cheese 2 Tablespoon
  Non-fat sour cream 2 Tablespoon
  Skim milk 2 Tablespoon
  Prepared horseradish 1⁄2 Teaspoon
  Pepper 1 Dash
  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
  Salt 1⁄4 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.

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