Pita Rounds Stuffed With Sweet Roasted Vegetables

Instructions

1. Heat oven to 425F. In a jelly roll pan or shallow roasting pan lined with parchment paper, toss together mushroom, asparagus, bell peppers and 1 tablespoon of the dressing.
2. Sprinkle salt and pepper over vegetables and toss again.
3. Roast 12 to 14 minutes or until vegetables are crisp-tender.
4. Transfer vegetables to a bowl and chill in refrigerator 5 minutes to cool.
5. Open pita pocket halves; line with lettuce leaves.
6. Add cheese and remaining 2 tablespoons dressing to roasted vegetables, tossing well.
7. Spoon mixture into lettuce lined pita pockets

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 4

Ingredients

1 large Portobello mushroom (6 oz.) cap, thickly sliced, large slices halved
1 bunch fresh asparagus, about 1 lb. trimmed, cut into 2-inch lengths
1 each red and yellow bell pepper, seeded, cut into 1-1/2 inch chunks
3 tablespoons Roasted Red Pepper or Sun Dried Tomato dressing, such as Kraft brand, divided
1/4 teaspoon each: salt and freshly ground black pepper
4 (4 to 5 inch) whole wheat pita bread rounds, cut in half crosswise
8 romaine lettuce leaves
1 oz. Romano cheese, shaved with a vegetable peele

Health info:
Calories: 310 Asparagus has a diuretic effect, because it is rich in an amino acid called asparagine, and very low in sodium.

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