Recipe - Open-Faced Pita Sandwich

One fourth cup Carrots; julienned
One fourth cup Zucchini; julienned
One fourth cup Mushrooms; cut or sliced up
One fourth cup Onion; julienned
One fourth cup Bell pepper; julienned
Salt
Pepper
Mrs. Dash
4 teaspoon Mustard, prepared
2 Pita pockets
4 Tomato slices

Preheat oven to 375 deg. Saute 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.

Serves 2. Serving size: 1 whole pita

From Deeanne's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini