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Vegetable Pita
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 6 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 184.3
Total Carbs 30.2 g
Dietary Fiber 4.3 g
Sugars 5.0 g
Total Fat 4.7 g
Saturated Fat 1.6 g
Unsaturated Fat 0.4 g
Potassium 395.3 mg
Protein 6.3 g
Sodium 459.3 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Fruits , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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