- 1 zucchini, sliced
- 1 green pepper, cut in strips
- 1 red onion, cut in wedges
- 8 mushrooms, sliced
- 1 cup [250 mL] salad dressing
- 1 cup [250 mL] sun-dried tomato and oregano salad dressing
- 8 teaspoons [40 mL] sun-dried tomato and oregano salad dressing
- 4 whole wheat pita breads, cut in half
- 2 cups [500 mL] grated part-skim Mozzarelle cheese
- 1 cup [225 g] grated light Parmesan cheese
- 1 cup [225 g] grated Mozzarella cheese
- 8 teaspoons [40 g] grated Parmesan cheese
|
- Preheat oven to 300°F [150°C].
- Marinate zucchini, green pepper, red onion and mushrooms in 1 cup [250 mL] sun-dried tomato and oregano salad dressing for 15 minutes.
- Meanwhile, slice pita breads; brush the inside of each with 2 teaspoons [10 mL] of remaining sun-dried tomato and oregano salad dressing.
- Wrap in foil and place in warm oven to heat 15 minutes.
- Drain vegetables, reserving salad dressing.
- Grill until tender, brushing with salad dressing.
- Place vegetables in pitas.
- Top each with 1/4 cup [60 g] grated light Parmesan cheese, 1/4 cup [60 g] grated Mozzarella cheese and 2 teaspoons [10 g] grated Parmesan cheese.
|
