Summer Time Veggie Pita Melt Recipes

MEDITERRANEAN VEGETABLE PITAS

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

FRESH VEGGIE POCKETS

Steps:

• In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

SUMMER TIME VEGGIE PITA MELT

Steps:

• Cook broccoli and cauliflower till desired tenderness. drain and put into bowl. Add mushrooms, if desired.
• Cut and open a pita bread and stuff veggies inside. pour about 2 to 3 tablespoon ranch dressing inside. Top with the onion, chopped tomato and the cheddar cheese.
• Close pita secure top with tooth pick.
• Micro wave for about 30 to 40 seconds till.
• everything is hot and cheese begins to melt.

SAUTEED MUSHROOMS IN A HOT CRUSTY PITA

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
• To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

VEGGIE PITA MELTS

Steps:

• Preheat oven to 375.
• Heat water.
• Add carrots, squash, mushrooms, onions, and green peppers.
• Heat until tender.
• Drain and season with black pepper.
• Spread mustard on unsplit pitas.
• Top with vegetables, tomato slices and mozzarella.
• Place pitas on baking sheet and bake for 8 minutes or until cheese melts.
• Makes 4 servings.
• Each: 3 POINTS (based on the pita& cheese you use).