Ingredients
- 2 medium zucchini
- 4 medium carrots
- 300 g chopped broccoli
- 280 g cheddar (or Gruyère) cheese, low-fat
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp vegetable oil
- 12 mini-pitas
Instructions
- Remove the broccoli flowers from stems, cut the flowers into small florets and put into mixing bowl.
- Peel carrots and cut off the ends. Grate carrots and put into mixing bowl.
- Slice the zucchini into thin slices. Cut each slice into quarters and put into bowl.
- Grate the cheese and put into a separate bowl.
- Measure oregano, pepper, garlic powder, onion powder and mix together.
- Heat oil in a skillet. Put the spices in the heated oil and then add the mixture of vegetables to the pan. Stir vegetables with a wooden spoon and saute about 5 minutes. When the vegetables are slightly tender, remove from heat.
- Spoon vegetable mixture into the pita. Top the hot vegetables with 28 g grated cheese.