![](/wp-content/uploads/2021/10/AZ-Health-Zone-Small.png)
Packed Pita Pocket
Ingredients:
- 4 whole wheat pita breads
- ½ cup sliced zucchini
- ½ cup red pepper strips
- ½ cup sliced onions
- 4½ inch sliced eggplant
- Vegetable oil spray
- ¼ teaspoon salt
- ¼teaspoon pepper
- ½ teaspoon dried oregano
- 1 teaspoon balsamic vinegar or any other variety (optional)
Directions:
1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
2. Place cut vegetables on broiler rack or cookie sheet.
3. Spray lightly with vegetable oil cooking spray.
4. Season with salt, pepper, and oregano.
5. Broil the vegetables until beginning to soften, about 5 or 6 minutes.
6. Cook in pan then place into a storage bag and add vinegar.
7. Shake bag coating all vegetables with vinegar.
8. Split pita bread and fill each half with vegetables.
9. Serve immediately.
Nutrition Facts (Per Serving):
Calories, 101; Carbohydrate, 22g; Protein, 4 gm; Total Fat, 1g; Saturated Fat, 0g; Trans Fat, 0g; Cholesterol, 0; Fiber, 5g; Total Sugars, 3g; Sodium, 223mg; Calcium, 19mg; Folate, 31mcg; Iron, 1mg; Percent Calories From fat, 9%.Makes 4 servings, one pita bread each.
![](https://www.azhealthzone.org/wp-content/uploads/2021/10/packed-pita-pocket-1.jpg)
Packed Pita Pocket
![Packed Pita Pocket](https://www.azhealthzone.org/wp-content/uploads/2021/10/packed-pita-pocket-1.jpg)
Ingredients
- 4 whole wheat pita breads
- ½ cup sliced zucchini
- ½ cup red pepper strips
- ½ cup sliced onions
- 4½ inch sliced eggplant
- Vegetable oil spray
- ¼ teaspoon salt
- ¼teaspoon pepper
- ½ teaspoon dried oregano
- 1 teaspoon balsamic vinegar or any other variety (optional)
Directions
1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
2. Place cut vegetables on broiler rack or cookie sheet.
3. Spray lightly with vegetable oil cooking spray.
4. Season with salt, pepper, and oregano.
5. Broil the vegetables until beginning to soften, about 5 or 6 minutes.
6. Cook in pan then place into a storage bag and add vinegar.
7. Shake bag coating all vegetables with vinegar.
8. Split pita bread and fill each half with vegetables.
9. Serve immediately.
Nutrition Facts (Per Serving)
Calories, 101; Carbohydrate, 22g; Protein, 4 gm; Total Fat, 1g; Saturated Fat, 0g; Trans Fat, 0g; Cholesterol, 0; Fiber, 5g; Total Sugars, 3g; Sodium, 223mg; Calcium, 19mg; Folate, 31mcg; Iron, 1mg; Percent Calories From fat, 9%.Makes 4 servings, one pita bread each.