Veggie Stuffed Pita
Makes:
12 servings
Mini whole wheat pitas are stuffed with veggies and topped with cheese. Use family favorite veggies that you have on hand to make this easy lunch or dinner.
Ingredients
- 2 cups broccoli, chopped
- 15 baby carrots or 4 regular
- 2 medium zucchinis
- 12 ounces low-fat cheddar cheese
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons vegetable oil (or oil of your choice)
- 12 (4-inch) whole wheat mini pitas
Directions
- Wash hands with soap and water.
- Wash vegetables.
- Remove the broccoli flowers from stems, cut the flowers into small florets, and put into mixing bowl.
- Chop carrots into bite size pieces, add to into mixing bowl.
- Slice the zucchini into thin slices. Cut each slice into quarters and put into bowl.
- Grate the cheese and put into a separate bowl.
- Measure oregano, pepper, garlic powder, and onion powder; mix together.
- Heat oil in a large skillet over medium heat. Put the spices in the heated oil and then add the mixture of vegetables to the pan. Stir vegetables with a wooden spoon and sauté about 5 minutes. When the vegetables are slightly tender, remove from heat.
- Spoon vegetable mixture into the pita. Top the hot vegetables with 1-ounce grated cheese.
Notes
Wellness Ways Resource Book
University of Illinois Extension Service
