Veggie Pita Melts

• 14 cup water or 14 cup broth
• 12 cup julienned carrot
• 12 cup julienned yellow squash
• 12 cup sliced mushrooms
• 12 cup julienned onion
• 12 cup julienned green bell pepper
• 12 teaspoon black pepper
• 3 tablespoons Dijon mustard
• 4 fat free pita breads
• 8 slices fresh tomatoes
• 14 cup shredded nonfat mozzarella cheese

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

water, carrot, mushrooms, onion, green bell pepper, black pepper, mustard, pita breads, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/veggie-pita-melts-64967 (may not work)