Open Faced Pita Sandwich
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
carrots
julienned |
|
| ¼ | cup |
zucchini
julienned |
|
| ¼ | cup |
mushrooms
sliced |
|
| ¼ | cup |
onions
julienned |
|
| ¼ | cup |
sweet red bell peppers
julienned |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
seasoning mix
|
* |
| 4 | teaspoons |
prepared mustard
|
|
| 2 | each |
pita bread
pockets |
* |
| 4 | slices |
tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
carrots
julienned |
|
| 59 | ml |
zucchini
julienned |
|
| 59 | ml |
mushrooms
sliced |
|
| 59 | ml |
onions
julienned |
|
| 59 | ml |
sweet red bell peppers
julienned |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
seasoning mix
|
* |
| 2E+1 | ml |
prepared mustard
|
|
| 2 | each |
pita bread
pockets |
* |
| 4 | 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.
