Veggie Pockets

Ingredients:
Three medium onions, thinly sliced
2 tablespoons olive oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
Six pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Directions:
In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for two minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. Fill each pita half with about two tablespoons lettuce and ½ cup vegetable mixture.

Recipe makes 12 servings.

Nutritional Analysis per serving:
Calories: 143
Fat: 1g
Cholesterol: 1mg
Carbohydrate: 24g
Protein: 4g
Sodium: 218mg
Fiber: 3g
Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat