Grilled Veggie Pita

• 1 Grilled Veggie Pita
• 1 cup green grapes
• 6 ounces fat free or low fat yogurt

Grilled Veggie Pita

• ½ cup low-fat cream cheese or any other low-fat spreadable cheese
• 1 teaspoon chives, chopped
• 1 teaspoon parsley
• 3-4 cups leftover grilled veggies (we like carrots, eggplant, and zucchini)
• 4 whole-wheat pitas

Place cream cheese and herbs into a food processor. Pulse until herbs are evenly distributed throughout cheese. Spread 1-2 tablespoons of herbed cream cheese onto the inside of each pita. Stuff each pita evenly with grilled veggies.

Serves four.

Grill extra veggies at dinnertime so you'll have some on hand for sandwiches and salads. They will keep refrigerated in a tightly sealed container for up to a week. Your child can heat them up if there is a microwave available at school. If there's not, they taste good cold.

Recipe courtesy of kidshealth.org