For these filling pitas, you can use whatever vegetables you have on hand—eggplant, summer squash, bok choy, or sweet onion. Here we use portobellos, red bell peppers, and Vidalia onions. Pair this with baked potato chips. A 1-ounce serving will add 150 calories to the meal.
View Recipe: Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo