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Recipes
Italian-Style Vegetable Pita Pockets
6 servings
30 minutes total

Ingredients

  • 1 small red onion
  • 1 (12.95 oz) package Italian-style meatless sausages
  • 11 oz sliced fresh zucchini and yellow squash
  • Cooking spray
  • 1 teaspoon Italian everything seasoning
  • ¼ cup pitted green olives
  • 2 tablespoons lightly dried parsley
  • 5 tablespoons lemon vinaigrette, divided
  • 6 whole wheat pita pockets
  • 1 cup reduced-sodium garbanzo beans
  • 5 oz edamame (or avocado) hummus
  • 6 leaves red leaf lettuce
  • 8 oz fresh carrot sticks

Steps

    1. Preheat grill (or grill pan) on medium. Cut onion into ½-inch-thick slices. Remove casings from sausages (wash hands).
    2. Coat zucchini, yellow squash, onions, and sausages with spray, then sprinkle with seasoning and arrange on grill. Cook 4–6 minutes, turning occasionally, until everything is grill-marked and sausages are 165°F. Remove vegetables and sausages and set aside.
    3. Meanwhile, chop olives finely. Combine olives, parsley, and 2 tablespoons lemon vinaigrette in small bowl. Heat pitas following package directions if desired. Drain and rinse garbanzo beans.
    4. Cut vegetables and sausages into bite-size pieces. Place vegetables, sausages, garbanzo beans, and remaining 3 tablespoons vinaigrette in large bowl; toss to coat.
    5. Spread about 1 tablespoon hummus inside each pita. Add 1 lettuce leaf and about ½ cup sausage mixture; top with even amount olive mixture. Serve with carrot sticks and remaining hummus on the side.

Amount per ⅙ recipe serving: Calories 420, Total Fat 18g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 800mg, Total Carb 39g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 25g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 6%