• 1/4 cup lemon juice
• 2 Tbs. unsalted butter
• 1/4 cup vegetable stock
• 1 red bell pepper, seeded and cut into thin strips
• 1/4 lb. mushrooms
• 1 lb. zucchini, cut into thin strips
• 1-1/2 lbs. jicama, peeled and cut into thin strips
• 1 lb. canned garbanzo beans, drained
• 1/8 tsp. salt (optional), or to taste
• 4 oat bran pitas, cut in half crosswise
• 1/4 lb. alfalfa sprouts

Bring lemon juice to a boil in a heavy non-reactive saucepan over medium heat. Boil 2-3 minutes, or until juice is reduced to 1 Tbs. Remove from heat and let stand 1 minute. Stir in butter, 1 tablespoon at a time, until butter is incorporated. Return saucepan to heat briefly, if necessary to melt butter. Heat stock in a wok or heavy nonstick skillet over medium-high heat. Add bell pepper, mushrooms, zucchini, jicama, and beans and sauté 5-7 minutes, or until vegetables are tender. Remove from heat and drizzle with lemon butter. Season with salt and pepper to taste and toss. Serve stuffed into pita breads and topped with alfalfa sprouts.

Per serving: calories 434, fat 12.0g, 23% calories from fat, cholesterol 16mg, protein 15.2g, carbohydrates 77.4g, fiber 22.2g, sugar 8.6g, sodium 432mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.8, Fruit: 0.1, Bread: 3.6, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Fumé Blanc.