Ingredients
- 2 pita pockets
- 1/4 c carrots
- 1/4 c zucchini
- 1/4 c onion
- 1/4 c mushrooms
- 4 ts mustard
- 1/4 dash bell pepper
- 4 slices tomato
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
