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Roasted Vegetable Pitas w/Creamy Herb Dressing
From: Karen C. Greenlee

Serving Size: 2

  • 1 cup yellow squash, cut into -- 1/2" diagonal slices
  • 1 red bell pepper -- cut into wedges
  • 1 small onion -- cut into 8 wedges
  • 2 cloves garlic -- thinly sliced
  • 1 large tomato -- cut into 8 wedges
  • 1/2 cup spinach leaves, torn into -- bite size pieces
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons fresh chopped oregano or 1/2 tsp dried
  • 1 1/2 teaspoons fresh chopped basil or 1/2 tsp dried
  • 1/4 teaspoon salt
  • 1/3 cup Creamy Herb Dressing (recipe follows)
  • 2 to 4 pita pocket halves
Prepare and cut vegetables. Combine in a mixing bowl all of the above ingredients except the tomatoes, spinach leaves, dressing, and pita halves.

Toss vegetable mixture to lightly glaze the vegetables with olive oil.

Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and spinach leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and spinach should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.

Prepare the Creamy Herb Dressing while vegetables are broiling.

Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Herb Dressing. Serve.

Creamy Herb Dressing

Serving Size: 1

  • 1/2 cup lite soft tofu
  • 2 tablespoons soy milk or skim milk
  • 2 tablespoons olive oil
  • 2 tablespoons to 3 tbsp lemon juice
  • 1 teaspoon honey (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 teaspoons fresh dill or 1 tsp. dried dill
Combine all ingredients except the dill in a blender and blend until smooth.

Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is quite thin and pourable.

Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred.