Bitsy's Kitchen. Grilled Veggie Pitas

Grilled Veggie Pitas
4 portobello mushrooms 1 med. zucchini, thinly sliced lengthwise 1 red onion, thickly sliced 4 tsp. olive oil 2 tsp. balsamic vinegar 1 tsp. minced thyme	1 garlic clove, crushed 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 2 large whole-wheat pitas, halved 8 large basil leaves

Grilled vegetables are so hearty and flavorful that they make the perfect sandwich. Grill the veggies ahead of time, but make the sandwiches just before serving.

Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or prepare the grill.

In a large bowl, toss the mushrooms, zucchini and onion with the oil. Broil or grill the vegetables until just softened, 2-3 minutes on each side.

In a small bowl, combine the vinegar, thyme, garlic, salt and pepper.

To assemble the sandwiches, line each pita half with the basil leaves and add the vegetables; pour in the vinegar sauce.

Makes 4 servings

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Fat
PER SERVING: 149 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 452 mg
Sodium, 21 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 48 mg Calcium