Veggie Stuffed Pita

20 min · Serves 12

Based on a recipe from Wellness Ways Resource Book University of Illinois Extension Service, via USDA MyPlate Kitchen

What goes in

• 2medium zucchinis
• 4medium carrots
• 2 cupschopped broccoli
• 12 ozlow-fat cheddar cheese
• 2½ mloregano
• 1.2 mlblack pepper
• 1.2 mlgarlic powder
• 1.2 mlonion powder
• 29.6 mlvegetable oil
• 12whole wheat mini pitas

How to cook it

1. Cut the broccoli heads into small florets and place them into a mixing bowl.
2. Peel the carrots, trim the ends, grate them finely, and add to the broccoli.
3. Slice the zucchini thinly, quarter the rounds, and toss them into the vegetable bowl.
4. Grate the cheddar cheese into a separate dish.
5. Combine the oregano, black pepper, garlic powder, and onion powder in a small ramekin.
6. Heat the vegetable oil in a skillet, bloom the spice mixture briefly in the oil, and add all the prepared vegetables.
7. Cook the vegetables, stirring frequently, for about 5 minutes until tender-crisp, then take the pan off the heat.
8. Spoon the warm sautéed vegetables into each mini pita pocket and crown each with 1 ounce of grated cheese.

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