Source: dLife

Italian seasoned grilled zucchini, eggplant, squash, and onion pita with Monterey Jack cheese and ranch dressing.

Servings

1 tbsp olive oil
1 tsp italian seasoning
1 tsp dried parsley
0.25 tsp salt
0.25 tsp black pepper
1 medium zucchini , cut lengthwise into 1/4-inch thick slices
1 Eggplant, fresh, whole, peeled , cut lengthwise into 1/4-inch thick slices
1 Squash, summer, fresh, medium, FDA , cut lengthwise into 1/4-inch thick slices (yellow squash)
1 medium onions , cut into 1/4-inch thick slices (purple)
1 cooking spray
1 medium tomatoes , thinly sliced
4 Bread, pita, white, unenriched, 6 1/2" , cut in half
1 cup Broccoli, fresh
0.5 cup Cheese, monterey jack, shredded
0.5 cup fat free ranch salad dressing

1 Mix together the olive oil, seasoning, parsley, salt, and pepper in a bowl. Coat the zucchini, eggplant, squash, and onion with the mixture.
2 Light the grill and spray the rack with the cooking spray.
3 Grill the vegetables, covered, for 3 minutes then turn over and grill for an additional 3 minutes.
4 Stuff the pita halves with the grilled vegetables and the tomato.
5 Add 2 tablespoons of broccoli to each. Top each with 1 tablespoon of cheese and 1 tablespoon of ranch dressing.

You can use alfalfa sprouts instead of broccoli.