| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Sandwiches, Vegan, Vegetarian | 2 | Servings |
INGREDIENTS
| 1/4 | c | Carrots, julienned |
| 1/4 | c | Zucchini, julienned |
| 1/4 | c | Mushrooms, sliced |
| 1/4 | c | Onion, julienned |
| 1/4 | c | Bell pepper, julienned |
| Salt | ||
| Pepper | ||
| Mrs. Dash | ||
| 4 | t | Mustard, prepared |
| 2 | Pita pockets | |
| 4 | Tomato slices |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 1580.5mg
Potassium: 1900mg
Carbohydrates: 41.9g
Fiber: 10.7g
Sugar: 24.2g
Protein: 8.6g