Marinated Vegetable Pita

• 1 medium red pepper cut into julienne strips
• 1 medium green pepper cut into julienne strips
• 1 medium yellow pepper cut into julienne strips
• 1 medium red onion cut into julienne strips
• 1 medium green zucchini cut into julienne strips
• 1/2 cup Bernstein’s Balsamic Italian Salad Dress
• Dressing: 1/4 cup sour cream
• Dressing: 1 tablespoon mayonnaise
• Dressing: 1 tablespoon Bernstein’s Balsamic Italian
• Dressing: 1 package (14 ounces) pita pocket bread

In a medium mixing bowl, add peppers, onion and zucchini. Pour dressing over vegetables, stir together and marinade 30 minutes; drain. In a medium frying pan, sauté marinated vegetable blend 10 minutes or until tender crisp. Stir in salt and pepper. In a small bowl, stir together sour cream, mayonnaise and dressing. Cut pita bread in half. Spread 1/2 tablespoon dressing inside each pita. Divide vegetable mixture equally between pita pockets. Makes 6 servings.

Notes:
Servings: 6
Prep time: 17 minutes
Cook time: 10 minutes

Nutrition Facts Serving Size 6 % Daily Values* Calories 310 % Total Fat 14 21% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 580mg 24% Total Carb. 43g 14% Dietary Fiber 6g 25% Sugars % Protein 8g % Vitamin A 20% Vitamin C 90% Calcium 2% Iron 15% Calories from Fat % Riboflavin % Niacin % Vitamin F % Trans Fat % * Percent Daily values are based on a 2000 Calorie Diet. Your daily values may be higher or lower depending on your calorie needs.