SERVES 2
SERVES 2
These sandwiches can be made with any of your favorite vegetables. Instead of the yogurt cheese, try Baba Ganoush (this page) or Hummus (this page).
2 whole wheat pitas
4 Roasted Red Peppers (this page, or jarred roasted peppers)
2 slices sweet onion
½ medium cucumber, thinly sliced
A few arugula leaves (or red leaf lettuce)
Yogurt Cheese (recipe follows)
Drizzle of balsamic vinegar
¼ teaspoon dried oregano
Salt and freshly ground black pepper
Slice one edge off the pita breads to make a pouch with an opening. Toast the pita, then fill with the peppers, onion, cucumber, and arugula.
Spoon some of the Yogurt Cheese on the vegetables and drizzle balsamic vinegar over it. Then sprinkle with oregano, salt, and pepper.
1 cup plain nonfat yogurt
Line a fine strainer with cheesecloth. Place the yogurt in the strainer with a bowl underneath to catch the liquid. Refrigerate overnight. Most of the moisture will drain out of the yogurt, creating a soft, delicious cheese.
Use a portion of the cheese for the sandwiches and refrigerate the rest to eat later.