Sandwiches & Wraps : Hot sandwiches Last Updated: Apr 25th, 2009 - 19:19:31 Pita Veggie Melt By Sandra Woodruff  Printer friendly page Yield: 1 serving 2 cups fresh vegetable mixture such as broccoli, cauliflower, carrots, mushrooms, onions, etc. (or use your favorite frozen vegetable medley) 1/4 teaspoon dried marjoram or thyme ground black pepper 1 whole grain pita (6-inch round) cut in half 2 teaspoons grated Parmesan cheese 1 1/2 ounces thinly sliced or shredded low-fat white cheddar cheese (such as Cabot 75% light), or reduced-fat Swiss or mozzarella 1. Coat a medium skillet with cooking spray and add the vegetables. Cover and cook over medium heat, stirring occasionally for about 5 minutes or just until the vegetables are tender. Add a little water or broth during cooking if needed to prevent scorching. (If you include some vegetables like mushrooms or squash that release a lot of water, you should not have to add any liquid.) 2. Remove the skillet from the heat and toss in the Parmesan cheese. Divide the vegetable mixture between the pita halves and add half of the cheese to each pita half. 3. Place the pitas on a plate and cover with a paper towel. Microwave for about 20 seconds or just long enough to melt the cheese and warm the pitas. Serve warm. Nutritional Facts (per serving) Calories: 317    Carbohydrates: 46 g    Fiber: 8 g     Fat: 5.5 g    Sat. Fat: 3.1 g Cholesterol: 18 mg      Protein: 25 g     Sodium: 554 mg     Calcium: 450 mg     GI rating: moderate Diabetic exchanges: 1 1/2 medium-fat meat, 2 starch, 2 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page