Title: Open faced pita sandwich
 Categories: Vegetarian, Sandwiches
      Yield: 2 Servings
 
    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
  
   From Deeanne's recipe files