Ingredients (per person): 1 pita pocket, 2 tablespoons olive oil*, 1/4 cup shredded cheese, 2 cups chopped veggies*.
Heat the oil in a skillet over med heat. Add the veggies and saute till tender (about 10 minutes):
Top the pita with the cooked veggies, sprinkle with cheese, and bake on a cookie sheet at 350 until the cheese is melted and the pita is slightly toasted (about 5 minutes). Serve and enjoy!
Variations: spread pita with tomato sauce or creamy goat cheese before adding veggies. Mozzarella cheese on top give this dish a more "pizza-y" feel.
*Here I used what I had on hand- lemon-herbed olive oil, squash and zucchini. Typically I use regular olive oil, as well as mushrooms, onions, bell pepper, tomatoes, and asparagus in addition to squash and zucchini.
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