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
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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.
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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.
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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.
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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
