Ingredients
1-1/2 cups chopped mixed vegetables {carrots, celery, broccoli, yellow onion,
red pepper, cauliflorets, mushrooms,
zucchini, or frozen peas)
1 teaspoon olive oil
2 pita bread halves
1/2 cup shredded Colby cheese
Ranch dressing, optional
Directions
1 Heat skillet and pour in olive oil.
2 Cook and stir vegetables in oil until tender-crisp.
3 Heat pita halves in toaster oven or, well-wrapped, in microwave oven.
4 Stir cheese into hot vegetables; let stand until cheese melts.
5 Spoon cheese-coated vegetables into heated pita bread.
6 Serve topped with ranch dressing, if desired.
MAKES 2 servings
1-1/2 cups chopped mixed vegetables {carrots, celery, broccoli, yellow onion,
red pepper, cauliflorets, mushrooms,
zucchini, or frozen peas)
1 teaspoon olive oil
2 pita bread halves
1/2 cup shredded Colby cheese
Ranch dressing, optional
Directions
1 Heat skillet and pour in olive oil.
2 Cook and stir vegetables in oil until tender-crisp.
3 Heat pita halves in toaster oven or, well-wrapped, in microwave oven.
4 Stir cheese into hot vegetables; let stand until cheese melts.
5 Spoon cheese-coated vegetables into heated pita bread.
6 Serve topped with ranch dressing, if desired.
MAKES 2 servings