Summer Veggie Melt

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


  1. Combine mayo and herbs and stir until well blended. Spread 1 Tablespoon on top of each pita.
  2. Layer each pita with squashes, pepper, tomato and onion. Top with a 1/4 cup of shredded carrots and 1/4 cup shredded cheese.
  3. 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.
See more recipes from Anne Coleman (aka Short Order Mom).

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