Veggie Stuffed Pita

Ingredients

• 2 cups broccoli, chopped
• 15 baby carrots or 4 regular
• 2 medium zucchinis
• 12 ounces low-fat cheddar cheese
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons vegetable oil — or oil of your choice
• 12 (4-inch) whole wheat mini pitas

Method

1. Wash hands with soap and water.
2. Wash vegetables.
3. Remove the broccoli flowers from stems, cut the flowers into small florets, and put into mixing bowl.
4. Chop carrots into bite size pieces, add to into mixing bowl.
5. Slice the zucchini into thin slices.
6. Cut each slice into quarters and put into bowl.
7. Grate the cheese and put into a separate bowl.
8. Measure oregano, pepper, garlic powder, and onion powder; mix together.
9. Heat oil in a large skillet over medium heat.
10. Put the spices in the heated oil and then add the mixture of vegetables to the pan.
11. Stir vegetables with a wooden spoon and sauté about 5 minutes.
12. When the vegetables are slightly tender, remove from heat.
13. Spoon vegetable mixture into the pita.
14. Top the hot vegetables with 1-ounce grated cheese.