2 pitas, sliced in half to make 4 round pieces
\n4 T. olive oil
\n1 tsp. paprika
\n1\/2 tsp. dried oregano
\n1\/2 tsp. kosher salt
\n1 12-oz. jar roasted red peppers, drained and cut into strips
\n4 slices lemon
\n1 clove garlic, sliced
\n1 C. grated provolone<\/p>\n
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.<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 377
\nFat: 21.5g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n