Ingredients

• 1  medium zucchini, quartered lengthwise
• 1  small yellow summer squash, quartered lengthwise
• 1  small red sweet pepper, quartered lengthwise
• 2  tablespoons olive oil
• 1/4  teaspoon salt
• 1/8  teaspoon black pepper
• 1  large ripe tomato, seeded and chopped
• 1/4  cup mayonnaise or salad dressing
• 3  tablespoons purchased basil pesto
• 4  6- to 7-inch pita breads or individual pizza crusts (such as Boboli)
• 1  cup shredded mozzarella or smoked provolone cheese

Directions

1. Brush zucchini, summer squash, and sweet pepper with olive oil; sprinkle with salt and pepper. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals until crisp-tender, turning once halfway through grilling. Allow 8 to 10 minutes for sweet pepper and 5 to 6 minutes for zucchini and summer squash. Remove vegetables from grill.

2. Chop grilled vegetables. In a medium bowl combine chopped vegetables, tomato, mayonnaise, and pesto. Spread vegetable mixture over one side of pitas. Sprinkle with shredded cheese. Place on grill rack. Cover and grill for 2 to 3 minutes or until pitas are lightly toasted, vegetables are heated, and cheese melts. Carefully remove from grill. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill vegetables and pitas as above.) Makes 4 pizzas.

3. Seafood Pizza: Add 5 ounces smoked salmon; one 9-1/2 ounce can of tuna, well drained; or 5 ounces chopped cooked, peeled, deveined shrimp to the vegetable mixture. Continue as above.
Per serving: 555 cal., 34 g total fat (7 g sat. fat), 42 mg chol., 1,099 mg sodium, 41 g carbo., 3 g fiber, 21 g pro.
Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 14% iron.
Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat meat, 1 Lean Meat, 5 Fat

4. Chicken Pizza: Add 5 ounces cooked chicken to the vegetable mixture. Continue as above.
Per serving: 581 cal., 35 g total fat (7 g sat. fat), 65 mg chol., 851 mg sodium, 41 g carbo., 3 g fiber, 25 g pro.
Daily Values: 25% vit. A, 74% vit. C, 21% calcium, 15% iron.
Exchanges: 1 1/2 Vegetable, 2 Starch, 1 Medium-Fat Meat, 1 Lean Meat, 5 Fat