Wednesday, July 6, 2011

Grilled Vegetable Sandwich

(Serves 4)
700g assorted fresh vegetables (red, green, yellow peppers; mushrooms; courgettes; onion; aubergine), thinly sliced     
2 pitta breads, cut in half
2 tablespoons olive or vegetable oil
¼ teaspoon dried basil leaves                    

1 tablespoon red wine vinegar or balsamic vinegar
1.   In a large bowl, combine vegetables with vinegar, oil and basil. Toss. Place vegetables on a grill rack or wrapped in aluminium foil and place on a barbecue or in a 180 degrees C/356 degrees F oven. Cook for about 20 to 30 minutes until vegetables are tender.
2.   Stuff each pitta half with vegetable mixture. Serve warm.

Calories per serving: 132
Carbohydrates: 27g (grams) | Protein: 5g | Fat: 1g | Fiber: 3g
Tip: Be creative. Try other vegetables of your liking and even different types of breads like focaccia and French loaves.


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