V Roasted Vegetable Pitas with Creamy Herb Dressing
Ingredients:
1 c. yellow summer squash, cut in 1/2" diagonal slices
1 red pepper, but in wedges
1 small onoin, cut into wedges
2 garlic cloves, thinly sliced
1 large tomatoe, but into 8 wedges
1/2 c. spinach leaves, washed & torn into pieces
1 1/2 tsp olive oil
1 1/2 tsp fresh oregano, chopped
1 1/2 tsp fresh basil, chopped
1/4 tsp salt (optional)
2-4 pita pocket halves
Dressing:
1/2 c soft tofu 1. combine all ingredients except the dill into the blender
2 T tofu, soy, or nonfat milk 2. Scrape the sides of the blender as needed
2 t olive oil 3. Add more milk as needed to get a consistency that is thin
2-3 T lemon juice 4. pour into a bowl and stir in dill. whala...done
1 tsp honey
1/4 tsp salt
1/4 tsp garlic powder
2 tsp fresh dill
Directions:
1. Prepare and cut vegetables first
2. Combine in a mixing bowl all the above ingredients except tomatoes and dressing. Toss lightly to glaze with olive oil
3. Sppon the mixture onto a broiler pan or cookie sheet coated with non sticking oil. Broil 5 minutes baste with marinade and broil an additional 5 minutes or till lightly browned. Tomatoes and spinach should just be warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning of the 10 minutes
4. Prepare herb dressing while vegetables are broiling
5. Divide the vegetable mixture evenly into two pita halves. Drizzle with 2 T dressing over each sandwich.....serve.....enjoy!!!