Summer Veggie Melt
Summer vegetables are something we look forward to each year and this melt is full of garden-fresh goodness. Topped with cheese and only lightly cooked, the vegetables retain their crispness and the herbed mayo adds a layer of flavor underneath. They may look very 'handy' but a knife and fork is in order for eating them.
Hands-On Time: 10 minutes
Ready In: 12 minutes
Yield: 4 servings
4 whole wheat pitas - uncut and unsplit
4 Tablespoons light mayonnaise
1 Tablespoon freshly snipped herbs such as dill, basil, oregano or thyme
1 medium zucchini - thinly sliced
1 medium summer squash - thinly sliced
1 medium green bell pepper - thinly sliced
1 large tomato - thinly sliced
1 small red onion - thinly sliced
1 large carrot, peeled and shredded, about 1 cup
1 cup shredded Monterey Jack cheese
- Combine mayo and herbs and stir until well blended. Spread 1 Tablespoon on top of each pita.
- Layer each pita with squashes, pepper, tomato and onion. Top with a 1/4 cup of shredded carrots and 1/4 cup shredded cheese.
- Microwave on 50% power for approximately 2 minutes, or until cheese is just melted. Alternately, you can place the pitas under a broiler for several minutes or in a 350 degree F oven until cheese is melted.