Serves 4 / Blending mixed grilled vegetables with a tangy miso dressing creates a high-fiber, satisfying sandwich. Flaxseed oil provides a healthy dose of omega-3 fats. Prep tip: Not vegan? Add some crumbled feta cheese for extra richness and protein. 1 eggplant (13-14 ounces)
3 zucchini (about 1 pound)
1 red onion
2 large portobello mushroom caps
2 red bell peppers, quartered
2 tablespoons extra-virgin olive oil
1 tablespoon mellow white miso Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon low-sodium tamari
1 tablespoon agave nectar
2 tablespoons flaxseed oil
1 clove garlic, crushed
¼ teaspoon Sriracha sauce (optional)
4 6-inch whole-wheat pita breads
Cut eggplant crosswise into rounds a little less than ½-inch thick. Cut zucchini lengthwise into three strips each. Cut onion into slices about ¼-inch thick. Spread eggplant, zucchini, onion, portobellos, and bell peppers on a work surface. Brush lightly with oil and season with salt and pepper.
After coating with cooking spray, preheat grill until very hot. Grill vegetables about 2-3 minutes per side. Using tongs, remove tender pieces and keep warm in a covered bowl while any remaining pieces grill. Cut all vegetables into thin, bite-size strips.
Whisk together miso, lemon zest, lemon juice, tamari, agave nectar, flaxseed oil, garlic, and Sriracha sauce (if using) until emulsified. Add sliced vegetables and toss well.
Cut about one-third off each pita bread (save for another use). Warm pitas, if desired. Gently pry open to create a pocket. Stuff each with vegetable mixture. Serve at once.
PER SERVING: 354 cal, 40% fat cal, 16g fat, 2g sat fat, 0mg chol, 11g protein, 51g carb, 11g fiber, 467mg sodium