Recipe: Horn of the Moon Stuffed Pita Pockets (using sauteed broccoli, zucchini, and mushrooms)

STUFFED PITA POCKETS

1 tablespoon sunflower oil
1 1/2 cups broccoli, stems and florets
1/2 cup chopped onion
3 large cloves garlic, minced
1/4 teaspoon basil
1/4 teaspoon thyme
1 cup sliced zucchini
2 cups sliced mushrooms
1/4 teaspoon salt
dash black pepper
2 whole pita bread
mozzarella cheese
sharp cheddar cheese
2 medium tomatoes, sliced

Preheat oven to 375 degrees F.

Set 10-inch fry pan on medium heat. Add oil, then the broccoli, onions, garlic, basil and thyme. Saute two minutes.

Add zucchini and saute one minute. Cook two minutes more until tender. Remove from heat, set aside and drain if juicy.

Cut pita breads in half to form four pockets. Put 1/2 cup vegetables into each pocket. Add three thin slices of each cheese to each pocket. Follow with two slices of tomato.

Bake on cookie sheet 7 minutes and serve.

Servings: 4
Source: Horn of the Moon Cookbook: Recipes from Vermont's Renowned Vegetarian Restaurant by Ginny Callan