For meals

Vegetable Pita Pockets

5 months ago

Cook : 00:30

Ingredients

I just love it when things that are good for you also taste great. This is one of those things.

1 cup (71 g) sliced broccoli
1 cup (100 g) sliced cauliflower
1 cup (130 g) sliced carrot
½ cup (80 g) sliced onion
1 tablespoon unsalted butter
1 cup (180 g) chopped tomato
¼ teaspoon oregano leaves
¼ teaspoon basil leaves
1 cup (110 g) shredded Swiss cheese
4 whole wheat pitas

I just love it when things that are good for you also taste great. This is one of those things.  1 cup (71 g) sliced broccoli 1 cup (100 g) sliced cauliflower 1 cup (130 g) sliced carrot ½ cup (80 g) sliced onion 1 tablespoon unsalted butter 1 cup (180 g) chopped tomato ¼ teaspoon oregano leaves ¼ teaspoon basil leaves 1 cup (110 g) shredded Swiss cheese 4 whole wheat pitas
Vegetable Pita Pockets

Sauté  broccoli,  cauliflower,  carrot,  andonion  in  butter  for  3  to  4  minutes  untilcrisp and tender. Toss sautéed vegetableswith tomato, oregano, basil, and cheese.Cut pita bread in half to form two half-circle pockets. Divide vegetable mixtureevenly in all the pita halves.

Yield: 4 servings
Each  with:  163  g  water;  364  calories  (33%from fat, 19% from protein, 48% from carb); 18g protein; 14 g total fat; 8 g saturated fat; 3 gmonounsaturated fat; 1 g polyunsaturated fat; 46g carb; 8 g fiber; 4 g sugar; 367 mg phosphorus;361 mg calcium; 3 mg iron; 384 mg sodium; 478mg potassium; 6123 IU vitamin A; 93 mg vitaminE; 47 mg vitamin C; 38 mg cholesterol