Recipe: Open Faced Pita Sandwiches (carrots, zucchini, mushrooms, serves 2)

OPEN FACED PITA SANDWICHES

1/4 cup julienned carrots
1/4 cup julienned zucchini
1/4 cup sliced mushrooms
1/4 cup julienned onion
1/4 cup julienned bell pepper
Salt and Pepper to taste
Mrs. Dash to taste
4 tsp prepared mustard
2 pita pockets
4 tomato slices

Preheat oven to 375 degrees F.

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.

Place on a baking sheet and toast lightly in 375 degree F oven.

Makes 2 servings (serving size: 1 whole pita)
Source: Deeanne