Veggie Pita Melts Food

ADORABLE VEGGIE MELTS

Steps:

• Preheat the broiler.
• Arrange the bread slices in a single layer on a baking sheet.
• Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
• (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
• To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
• Cook, stirring occasionally, until tender, about 5 minutes.
• Remove from the heat; stir in the salt and pepper.
• Taste and adjust the seasoning.
• Combine the cheeses in a small bowl.
• Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
• Place the sandwiches on the baking sheet.
• Broil for about 2 minutes, or until the cheese is melted.
• Enjoy!

ROASTED VEGGIE PITAS

Steps:

• Preheat oven to 450 degrees F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
• Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450-degree F oven for 2 to 3 minutes or until cheese melts.

SUMMER TIME VEGGIE PITA MELT

Steps:

• Cook broccoli and cauliflower till desired tenderness. drain and put into bowl. Add mushrooms, if desired.
• Cut and open a pita bread and stuff veggies inside. pour about 2 to 3 tablespoon ranch dressing inside. Top with the onion, chopped tomato and the cheddar cheese.
• Close pita secure top with tooth pick.
• Micro wave for about 30 to 40 seconds till.
• everything is hot and cheese begins to melt.

VEGGIE PITA SANDWICH

Steps:

• Melt the shredded cheeses on (not inside) the pita bread in microwave. Do NOT use an oven or broiler, as you want the bread to remain soft.
• Add spinach and lettuce leaves (uncut).
• Add remained sliced veggies, oil and vinegar.
• Fold in half and serve.
• NOTE: Do not add salt, as the cheese adds a sense of saltiness.

VEGGIE PITA PIZZA

Steps:

• Preheat grill for medium-high heat.
• Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
• Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

MEDITERRANEAN VEGGIE PITA

Steps:

• Split open a whole-wheat pita half and spread one side with hummus.
• Add roasted red pepper, crumbled feta, black olives, cucumber, and a small handful of mixed greens.
• Another yummy option would be to add chopped artichoke hearts.

VEGGIE PATTY MELTS

Steps:

• Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add onion, saute 12 minutes or until very tender, adding water, 1 tablespoon at the time, to prevent scorching. Season with salt and black pepper to taste.
• Remove onion from pan, keep warm.
• Cook meatless burgers in pan according to package directions.
• Divide cooked onion evenly over 4 slices of bread and top each with 1 burger patty and 1 cheese slice. Cover with remaining 4 slices of bread.
• Place pan over medium heat until hot. Coat one side of each bread slices with cooking spray and place 2 sandwiches, coated side down, in pan, and cook about 3 minutes or until brown.
• Coat top sides of sandwiches with cooking spray, turn sandwiches over, and cook for about 3 minutes or until brown.
• Repeat procedure with remaining sandwiches.
• If you own a indoor grill (such as George Forman) you can also make them, once assembled, on the grill and you dont' have to turn them over. Enjoy.

TUNA PITA MELTS

Steps:

• Set oven to 400 degrees.
• Place the whole pitas onto a baking sheet in one layer.
• Bake for 5 minutes or until lightly toasted.
• In a bowl mix together tuna with mayonnaise, pickle relish, lemon juice and dried dill until well combined.
• Season with seasoned salt and black pepper to taste, then mix in raisins.
• Divide/top the mixture between the 4 toasted pitas.
• Top with tomato slices, sprinkle the tomatoes lighty with salt and pepper, then top each tomato with about 1/4 cup grated cheddar cheese or mozzeralla cheese (or to taste).
• Bake for about 5-6 minutes or until the cheese is well melted.