Garden Vegetable-feta Pita And Lemon Tahini Dressing

It is illogical to think that an all-sufficient God created the world because of some personal need or internal inadequacy. There is no inadequacy in God. God is perfect in all His being and in all His ways. He is infinitely glorious and unchangeably happy. He has no need of improvement. God could not better His own perfection or see a need to. It would mean that God was not perfect before He did so.

John Hannah

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Crowd, Kitpath, Moosewood, Vegetarian	24	Servings

INGREDIENTS

1	lb	Red, green and yellow bell
		peppers diced
1 1/4	lb	Cucumbers, peel seed & dice
1 1/4	lb	Tomatoes, fresh diced
22	oz	Carrots, grated
1 1/2	qt	Romaine, or leaf lettuce
12		Pita bread rounds, halved
		lightly toasted
1 1/2	qt	Lemon-tahini dressing, see
		recipe
3	lb	Feta cheese, grated 3 qts

INSTRUCTIONS

Combine the vegetables. Assemble the sandwich by lining each warm pita
pocket with green or red romaine or looseleaf lettuce, and 4 oz. of
filling. for each half pita, use 2-oz ladle of Lemon-Tahilli Dressing
and 2 oz. of grated feta as a topping.  MealPlanning: Nutty and
colorful salad in a pita. Per 9-oz (half pita)  serving: 426 cals, 27.1
g fat, 832 mg sodium. PrepTime: 20 mins, 10  mins for dressing  Recipe
From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John
Wiley & Sons, (1996). | 07/13/97 Contact kitPATh
phannema@wizard.ucr.edu  Recipe by: Moosewood for a Crowd

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