Veggie Pockets

Servings: 12

Ingredients:

• Three medium onions, thinly sliced
• 2 tablespoons olive 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
• Six pita breads (6 inches), halved and warmed
• 2 cups shredded lettuce

Preparation:

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for two minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through.

Fill each pita half with about two tablespoons lettuce and ½ cup vegetable mixture.

Values per serving:
Calories: 143, Total Fat: 1 g
Fiber: 3 g