Ingredients
- 4 pita bread rounds
- 1 summer squash (yellow)
- 3/4 c asparagus (pieces)
- 1 1/2 c broccoli flowerets
- 8 oz healthy favorites low-fat -mozzarella
- 1/4 c peas (frozen)
- 2 tb parmesan
- 2 tb basil (fresh)
- 3 slices tomatoes (plum)
Preheat oven to 400~. Cook veggies until crisp-tender. Drain. Sprinkle 1/4 C mozzarella on each pita bread. Top with tomato slices; sprinkle with basil. Arrange cooked veggies and peas on tomato slices. Sprinkle with remaining mozzarella and Parmesan. Place on cookie sheet. Bake 8 minutes or until mozzarella cheese is melted.
