Vegetarian Pita Pockets For Two
Ingredients
1/2 lg. carrot, cut into coins
1/2 med. zucchini, thin sliced
1/4 green pepper, diced
4 oz. cheddar or Mozzarella cheese
2 Tbsp. creamy cucumber dressing
1/2 med. onion, thin sliced
1/3 med. tomato, thin sliced
2 fresh mushrooms, chunked
1 lg. whole wheat pita bread
Cooking Instructions
In this order saute carrot, onion, zucchini, tomato, pepper and mushrooms, in non-stick skillet. When vegetables are crisp-tender, add the cheese and heat until cheese is softened, but not melted. Cut the pita bread in half, spread with cucumber dressing and spoon in the vegetable-cheese mix. Best eaten with knife and fork as it is messy, but delicious.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)