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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Pita

Source: dLife

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

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 4.7 Fat, 1.4 Vegetables, 0.1 Fruits, 0.2 Meat, 1.0 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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Servings

Ingredients

Directions

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