Healthy Recipe: Low GI : Pita Pockets with Mediterranean Vegetables

Click in the box above to play videomercial

Share this recipe on

Ingredients:	Nutritional Information:
1 medium red capsicum (bell pepper), cut into thick strips 2 medium zucchini (courgette), cut into thick strips 1 medium red (Spanish) onion, cut into thin wedges 1/4 cup (60ml/2 fl oz) red wine vinegar 1 tablespoon olive oil 1 teaspoon brown sugar 1 tablespoon chopped fresh basil 4 small wholemeal pita breads 100g (3 1/3 oz) reduced-fat hummus 200g (6 1/2 oz) tabouli	Serving size: Nutrition Per serve Per 100g Energy 1268 kJ - Calories 303 Cal Protein 8.4g Fat, Total 11.6g - Saturated 1.6g Carbohydrate, Total 37.4g - Sugars Dietary Fibre 8.1g Sodium Potasium GI low

Method:

1 Put the vegetables into a bowl. Add the vinegar, oil and sugar and mix to combine.
2 Cook the vegetables in a lightly oiled chargrill pan until tender. Transfer to a bowl and fold through the chopped basil.
3 Cut the pita breads in half and lightly toast in the chargrill pan.
4 Fill the pita breads with the vegetables, hummus and tabouli. Serves 4