Roasted Vegetable Pitas With Sour Cream Dressing Recipe
Ingredients
| Feta cheese | 2 Tablespoon, crumbled | |
| 2 tablespoons nonfat sour cream | ||
| Skim milk | 2 Tablespoon | |
| 1/2 teaspoon prepared horseradish Dash of pepper | ||
| Zucchini | 1 Cup (16 tbs), sliced | |
| Bell pepper pieces | 1 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon | |
| Olive oil | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Tomato | 1 Large, cut into wedges | |
| Onion | 1 Medium, cut into wedges | |
| Vegetable cooking spray 1 (7-inch) | ||
| Pita bread round, halved | ||
Directions
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.
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.
Chef
