Open Faced Pita Sandwich

Ingredients

32 gr carrots
32 gr zucchini
22 gr mushrooms
30 gr onion
1 gr bell pepper
20 ml mustard
2 pita pockets
4 slices tomato

Instructions

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