2 pitas, sliced in half to make 4 round pieces
4 T. olive oil
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1 12-oz. jar roasted red peppers, drained and cut into strips
4 slices lemon
1 clove garlic, sliced
1 C. grated provolone

Heat broiler to high. Arrange the pitas on a baking sheet, cut-side up. Brush with 2 T. of the oil, then sprinkle with the paprika, oregano, and 1/4 tsp. of the salt. Place under broiler to crisp, about 2 minutes; set aside. Heat the remaining 2 T. of oil in a skillet. Add the peppers, lemon, garlic, and the remaining salt. Saute until the peppers are hot and fragrant, about 3 minutes. Spread the peppers evenly over the pita halves and sprinkle with the provolone. Return to broiler and cook until the provolone is melted, about 3 minutes. Cut into strips, if desired.

Tip: Almost any prepared vegetable from the deli counter can make a delicious substitute for the peppers. Try cured olives or marinated artichoke hearts or mushrooms.

Yield: 4 servings
Calories: 377
Fat: 21.5g
Fiber: 1g