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Veggie Sweet Baby Carrot and Pita Sandwich with Soy Shreds
By Melissa's Corporate Chefs


4 Pita Bread Pockets
6 Sweet Baby Carrots sliced thin
1 cup Organic Cauliflower chopped
1 1/2 cups Button Mushrooms sliced thin
3 tablespoons Oil
2 small Baby Summer Squash (use Crookneck Squash)
1 Organic Bell Pepper (use Yellow Bell Pepper) diced
1/4 cup Barbecue Sauce
1/2 cup Melissa's soy shreds (use Mozzarella)


In a large skillet, sauté the vegetables in oil, being sure not to overcook. Add the barbecue sauce and continue stirring.

While veggies are cooking, cut the pita pockets in half and warm slightly. Open each pocket and fill with veggies, then top with soy shreds. Serve immediately.