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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1110 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 37.8 mg12.6%

Sodium 2196.1 mg91.5%

Total Carbohydrates 190 g63.2%

Dietary Fiber 18.7 g74.7%

Sugars 26.7 g

Protein 38 g76.5%

Vitamin A 69.3% Vitamin C 442%

Calcium 61% Iron 40.3%

*Based on a 2000 Calorie diet


Roasted Vegetable Pitas With Sour Cream Dressing Recipe