Grilled Veggie Pocket with Fresh Herb Pesto
Prep time
Cook time
Total time
Contributed with permission by Weight Watchers and ARA Content.
Recipe type: Sandwich
Serves: 1
  • 1 tablespoon pesto
  • 1 cup red onion, thinly sliced
  • 1 small zucchini, cut into thin strips
  • Pinch salt
  • Pinch pepper
  • ¼ cup packed fresh basil leaves
  • ½ garlic clove
  • 1 tablespoon reduced-fat grated parmesan cheese
  • 2 tablespoons plain low-fat yogurt
  • ¼ teaspoon lemon juice
  • 2 teaspoons pignoli nuts
  • 1 Weight Watchers 100-percent Whole Wheat Pita Pocket, toasted
  1. Preheat oven to 350 F. Lightly coat a baking sheet with nonstick spray. Arrange red onion and zucchini in a single layer across baking sheet; season with salt and pepper. Roast until vegetables soften, about 25 minutes. Remove from heat promptly and set aside to cool slightly.
  2. Meanwhile, to make the pesto, combine basil leaves, garlic, cheese and yogurt in a food processor and pulse on medium-high speed until smooth and well blended. Transfer mixture to medium bowl and stir in lemon juice and pignoli nuts. Add vegetables and toss to coat. Spoon vegetable-pesto mixture into pita pocket. You can serve this sandwich whole, or cut into small pieces perfect for a tapas party.
POINTS Value: 5
Nutrition Information
Serving size: 1 sandwich Calories: 260 Fat: 7 g Saturated fat: .5 g Carbohydrates: 46 g Fiber: 13 g Protein: 13 g Cholesterol: 10 mg
Recipe by Webicurean at