Grilled Vegetable Pita Sandwiches

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Oxmoor House


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1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1 teaspoon dried parsley flakes

1/4 teaspoon salt

1/4 teaspoon pepper

1 zucchini, cut lengthwise into 1/4-inch-thick slices

1 eggplant, cut lengthwise into 1/4-inch-thick slices

1 yellow squash, cut lengthwise into 1/4-inch-thick slices

1 small red onion, cut into 1/4-inch-thick slices

Cooking spray

1 tomato, thinly sliced

4 (6-inch) whole wheat pitas, cut in half

1 cup alfalfa sprouts

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

1/2 cup light ranch dressing

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