Ingredients

Preparation 15 minutes, cooking time 8 minutes

8 ounces fresh white mushrooms
1 pound large shrimp, peeled and deveined
2 medium-size zucchini, sliced 1-inch thick (about 2 1/2 cups)
1 medium-size red onion cut in 8 wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 pitas, warmed
Cucumber Yogurt Sauce (recipe follows)

Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.
Makes 4 servings.
Nutrition information per serving: 308 cal., 25 g pro., 16 g fat.

Cucumber Yogurt Sauce

Directions

1 cup plain low-fat yogurt

1 cup peeled, seeded and diced cucumber

1 tablespoon chopped fresh mint or parsley

1 teaspoon minced garlic

1/2 teaspoon salt

In a small bowl, combine all ingredients and blend well.

Makes about 1 1/2 cups.