Roasted Vegetable Recipes continued...
OR 1 cup "hearty stew"
1 eggplant (1 pound), cut into 1/4-inch thick slices, then each slice cut in half
2 small (or 1 extra large) red, yellow, or orange bell peppers, stem and seeds removed, cut into strips about 1 inch wide, then each strips cut into 3 pieces
1 red onion, quartered and cut into bite-size pieces
2 yellow squash or zucchini, cut into 1/4-inch thick slices
5 teaspoons olive oil
1 teaspoon Italian Seasoning blend (or similar)
Salt and pepper (optional)
Canola or olive oil cooking spray
6 ounces light goat cheese (with 3.5 grams fat per ounce), use spreadable type if possible
6 whole-wheat tortillas (whole-wheat pita pockets can be substituted)
- Preheat oven to 400 degrees. Line a jellyroll pan with foil and coat the foil with canola or olive oil cooking spray.
- Add vegetables, olive oil and Italian seasoning to a large bowl and toss to coat vegetables well. Add a sprinkling or two of salt and pepper, if desired. Pour mixture onto prepared pan and coat top with canola or olive oil cooking spray. Roast about 30 minutes.
- Gently turn over vegetables and roast about 20 minutes more. Meanwhile, spread about 1 ounce (2 tablespoons) of the goat cheese over the top of each tortilla. Crisp the bottom of the tortilla by placing in toaster oven and pressing "toast," or warming in a nonstick frying pan over medium-high heat until bottom is nicely browned.
- When vegetables are done, top each toasted tortilla with an assortment of the roasted vegetables (about 3/4 cup each). Cut each tortilla into 4 wedges.
Yield: 6 servings
Per serving: 194 calories, 8 g protein, 28.5 g carbohydrate, 8.5 g fat, 3.5 g saturated fat, 9 mg cholesterol, 6 g fiber, 245 mg sodium. Calories from fat: 34%.
Recipes provided by Elaine Magee; © 2007 Elaine Magee
Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.