Pita Wedges with Green Olive Tapenade

( mayoclinic.com/health/healthy-recipes/NU00332 )

3 whole-wheat pita breads, 6-inches in diameter, each cut into 8 wedges
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 Roma tomatoes, peeled and seeded, finely chopped
1 clove garlic, minced
1 teaspoon finely chopped fresh oregano
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
3/4 cup pitted green olives, rinsed, drained and roughly chopped
Grated zest of 1 lemon
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 400 degrees. Arrange pita bread wedges in a single layer on a baking sheet. Bake until crisp and lightly golden, about 8 minutes. Set aside to cool. In a small frying pan, heat olive oil over medium-high heat. Add shallot and cook and stir until softened, about 3 minutes. Add tomatoes, garlic, oregano and red pepper flakes. Cook until tomatoes are tender, about 2 minutes. Add wine and slowly bring to a boil. Reduce heat to low and simmer, stirring often, until liquid has evaporated, about 6 minutes. The mixture will be thick. Remove from heat and spoon mixture into a small bowl and cool to room temperature. Add olives and lemon zest. Stir to combine. Spoon 2 teaspoons of tapenade onto each toasted pita wedge and sprinkle with parsley. Serve immediately. Four pita chips equals 1 serving.

Calories: 136, total fat: 4g, protein: 4g, fiber: 3g, calcium: 23mg