Pita Rounds with Sweet Roasted Vegetables: ChefMD™
Aired on Lifetime Television
Sunday, February 11 and March 25
Show 406
Download Recipe PDF
Asparagus has a diuretic effect, because it is rich in an amino acid called asparagine, and very low in sodium. Roasting is an easy, underutilized and flavorful technique for cooking asparagus. It concentrates flavor and brings out the sweetness in asparagus. You'll know your asparagus has been sitting in the grocery store for too long if the cut end is dry and slightly concave. Buy springy asparagus with tight tips. Slice the ends off and stand a bunch up in a little water when you get home, like a vase of flowers.
Pita Rounds Stuffed with Sweet Roasted Vegetables:
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Calories: 310 per serving (24% from fat)
Ingredients:
1 large Portobello mushroom (6 oz.) cap, thickly sliced, large slices halved
1 bunch fresh asparagus, about 1 lb. trimmed, cut into 2-inch lengths
1 each red and yellow bell pepper, seeded, cut into 1-1/2 inch chunks
3 tablespoons Roasted Red Pepper or Sun Dried Tomato dressing, such as Kraft brand, divided
1/4 teaspoon each: salt and freshly ground black pepper
4 (4 to 5 inch) whole wheat pita bread rounds, cut in half crosswise
8 romaine lettuce leaves
1 oz. Romano cheese, shaved with a vegetable peeler
Preparation:
Heat oven to 425°F. In a jelly roll pan or shallow roasting pan lined with parchment paper, toss together mushroom, asparagus, bell peppers and 1 tablespoon of the dressing. Sprinkle salt and pepper over vegetables and toss again. Roast 12 to 14 minutes or until vegetables are crisp-tender. Transfer vegetables to a bowl and chill in refrigerator 5 minutes to cool. Open pita pocket halves; line with lettuce leaves. Add cheese and remaining 2 tablespoons dressing to roasted vegetables, tossing well. Spoon mixture into lettuce lined pita pockets.
Substitutions:
Parmesan or Asiago cheese may replace the Romano cheese. Boston lettuce may replace the romaine and your favorite low fat vinaigrette salad dressing may replace the Roasted Red Pepper dressing.
Tips:
High temperature roasting intensifies the flavor of vegetables.
Nutritional Analysis Per Serving:
Total fat (g): 9
Fat calories (kc): 80
Cholesterol (mg): 10
Trans fatty acids (g): 0
Saturated fat (g): 3
Polyunsaturated fat (g): 1
Monounsaturated fat (g): 2
Fiber (g): 9
Carbohydrates (g): 49
Sugar (g): 8
Protein (g): 14
Sodium (mg): 935
Calcium (mg) 176