Ingredients
- 4 pita bread rounds
- 1 summer squash (yellow)
- 140 gr asparagus (pieces)
- 130 gr broccoli flowerets
- 110 gr healthy favorites low-fat -mozzarella
- 50 gr peas (frozen)
- 10 gr parmesan
- 4 gr basil (fresh)
- 3 slices tomatoes (plum)
Preheat oven to 200ºC Cook veggies until crisp-tender. Drain. Sprinkle quarter 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.
