Red Onion Pizzasbakery, breads, vegetables 2 teaspoon olive oil 1 water 3 cup thinly sliced red onions 2 teaspoon red wine vinegar 1 teaspoon julienned orange zest 1 cup thinly sliced zucchini 4 each (1-ounce) pita breads 1 tablespoon plus 1 teaspoon chopped cilantro Heat 1 teaspoon oil and 1/4 cup water in large nonstick skillet; add onion. Cook over low heat, covered, 30 minutes. Stir in vinegar and orange zest; cook, uncovered, 10 minutes, or until all liquid is absorbed. Preheat oven to 400F. Coat baking sheet with vegetable oil spray. In a small bowl, combine zucchini, 1 tb water and remaining 1 ts oil; toss to coat. Arrange pitas on prepared baking sheet; top each with one-fourth of the zucchini slices; bake 8 minutes. Spoon one-fourth cooked onion on each pita; bake 6 minutes. Sprinkle each pita with one-fourth of the cilantro. Bake 2 minutes. "Weight Watchers Complete Cookbook & Program Basics", Posted by Michael Rooney |
