Veggie Pockets

Name: Veggie Pockets
Prep time: 15 min
Total time: 15 min
Yield: 12 servings.
Ingredients: 3 medium onions, thinly sliced; 2 tablespoons vegetable oil; 2 tablespoons barbecue sauce; 4 cups broccoli florets, cooked and drained; 2 cups cauliflowerets, cooked and drained; 1/4 cup reduced-fat mayonnaise; 1/2 cup each grated carrot, red cabbage and yellow summer squash; 6 pita breads (6 inches), halved and warmed; 2 cups shredded lettuce

"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."

Ingredients

3 medium onions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
6 pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Directions

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through.
Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.

Nutrition Facts

1 each: 143 calories, 4g fat (0 saturated fat), 1mg cholesterol, 218mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Veggie Pockets in Taste of Home June/July 2000

Reviews

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Average Rating:

GaryL

Jan 28, 2010

A very tasty, quick, and easy weeknight dinner - with lots of healthy veggies to boot! I used Vegenaise vegan mayo and butternut squash, and halved the recipe, since there were only two of us.