Makes 4 servings: 3 points per serving

Grilled vegetables are so hearty and flavorful that they make the perfect sandwich. Grill the veggies ahead of time, but make the sandwiches just before serving.

4 portobello mushrooms
1 medium zucchini, thinly sliced lengthwise
1 red onion, thickly sliced
4 teaspoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon minced thyme
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large whole-wheat pitas, halved
8 large basil leaves

Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or
prepare the grill. In a large bowl, toss the mushrooms, zucchini and onion with the oil.
Broil or grill the vegetables until just softened, 2-3 minutes on each side. In a small bowl, combine the vinegar, thyme, garlic, salt and pepper. To assemble the sandwiches, line
each pita half with the basil leaves and add the vegetables; pour in the vinegar sauce.

PER SERVING: 149 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 452 mg Sodium, 21 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 48 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian