Open faced pita sandwich

Yield: 2 servings

Measure Ingredient
¼ cup Carrots; julienned
¼ cup Zucchini; julienned
¼ cup Mushrooms; sliced
¼ cup Onion; julienned
¼ cup Bell pepper; julienned
Salt
Pepper
Mrs. Dash
4 teaspoons Mustard, prepared
2 Pita pockets
4 Tomato slices

Preheat oven to 375 deg. Saute vegetables in water or steam until tender. Drain and season to taste. Spread thin layer of mustard on top of whole, unsplit pita.

Top with vegetables and tomato slices. Toast lightly.

Serves 2. Serving size: 1 whole pita From Deeanne's recipe files

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