You won’t miss the meat in this flavorful
toasted sandwich packed with tangy feta
cheese and juicy tomatoes Basil pesto adds fresh flavor to our
veggie sandwich and is great to
keep on hand to toss with pas ta or
serve with grilled foods. Problem
is, the top layer of leftover pesto
oxidizes when exposed to air,
turning it an unappetizing brown.
To keep it fresh, pour 2 Tbs. of
olive oil over the pesto without
stirring—it’ll form a
protective layer that
keeps the pesto green.
When ready to use,
stir the oil into
the sauce.The key to keeping
pesto fresh1
Combine broccoli and pesto; spread over
top side of pita bread.2
Arrange tomatoes, feta cheese and
olives over bottom half of each pita; fold
top half over filling.3
Heat 12" nonstick skillet over medium
heat; coat with cooking spray. In 2
batches, cook sandwiches, flipping once,
until lightly browned, 2–3 min. per side.
Cut each pita in half.Grilled
Broccoli and
Pesto Pitas
ACTIVE TIME: 15 min.
TOTAL TIME: 20 min. SERVES: 42 cups broccoli florets,
finely chopped(^1) ⁄ 2 cup pesto sauce
4 Greek-style
pocketless pitas
2 small tomatoes,
sliced
1 cup crumbled feta
cheese
(^1) ⁄ 4 cup drained, halved
kalamata olives
Per serving: Cal. 510 Pro. 13g Carb. 49g
Fiber 4g Sug. 5g Chol. 38mg Sod. 1,29 6mg
Total fat: 30g Sat. 10g Trans. 0g
dinner winners!