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.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Packed Pita Pocket

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Packed Pita Pocket
Dinner
Lunch
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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.

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