My H-E-B Texas Life Magazine, June 2012
1of each:red, yellow and orange bell pepper, cored and cut into chunks,
2Tbsp.Central Market Rosemary Olive Oil,
1Heat grill to high.
2Prep the vegetables: peel eggplant and slice; wipe mushrooms with a damp towel, remove stems, and reserve for other use. (Removing the gills is not necessary.)
3Brush grill grate with oil. Brush both sides of eggplant, portobellos, and peppers with oil. Grill vegetables until golden brown on both sides and just cooked through, about 4 minutes per side. Remove from grill and set aside.
4Spread hummus inside each pita pocket. Fill with equal amounts of grilled vegetables.
Calories: 190, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 180mg, Carbohydrates: 27g, Dietary Fiber: 8g, Sugar: 4g, Protein: 7g