Open Faced Pita Sandwich

    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 ts Mustard, prepared
      2    Pita pockets
      4    Tomato slices

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


Yield: 2 ServingsOpen Faced Pita Sandwich