- 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.
- 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.
From the Test Kitchen
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
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
Nutrition Facts (Vegetable Pizzas)
- Per serving:
- 513 kcal ,
- 33 g fat
- (6 g sat. fat ,
- 8 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 34 mg chol. ,
- 821 mg sodium ,
- 41 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 14 g pro.