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Open Faced Pita Sandwich

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Submitted by bugzylynn

Ingredients

¼ 59
CUP ML CARROTS
julienned
¼ 59
CUP ML ZUCCHINI
julienned
¼ 59
CUP ML MUSHROOMS
sliced
¼ 59
CUP ML ONIONS
julienned
¼ 59
CUP ML SWEET RED BELL PEPPERS
julienned *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
4 2E+1
TEASPOONS ML PREPARED MUSTARD
2 2
EACH EACH PITA BREAD
pockets *
4 4
SLICES SLICES TOMATOES *

Directions

Preheat oven to 375℉ (190℃).

Sauté 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.

Toast lightly.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 24 20% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 132mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 55% Vitamin C 9%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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