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Roasted Vegetable Pitas With Sour Cream Dressing Recipe
|Crumbled feta cheese||2 Tablespoon|
|Non-fat sour cream||2 Tablespoon|
|Skim milk||2 Tablespoon|
|Prepared horseradish||1⁄2 Teaspoon|
|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|
|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|
Serving size: Complete recipe
Calories 1118 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.7%
Saturated Fat 9.1 g45.4%
Trans Fat 0 g
Cholesterol 37.8 mg
Sodium 2217.1 mg92.4%
Total Carbohydrates 190 g63.2%
Dietary Fiber 20.2 g81%
Sugars 26.6 g
Protein 36 g72.4%
Vitamin A 51.5% Vitamin C 120.4%
Calcium 58.6% Iron 35.7%
*Based on a 2000 Calorie diet
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.