-Waldine Van Geffen VGHC42A
1-1/2 c Broccoli flowerets
1 c Yellow summer squash
3/4 c Asparagus pieces
8 oz Healthy favorites low-fat
-Mozzarella; shredded
4 Pita bread rounds
3 Plum tomatoes; sliced
2 tb Fresh basil; minced
1/4 c Frozen peas; thawed
2 tb Parmesan; shredded
Preheat oven to 400°. Cook veggies until crisp-tender. Drain.
Sprinkle 1/4 C mozzarella on each pita bread. Top with tomato slices;
sprinkle with basil. Arrange cooked veggies and peas on tomato
slices. Sprinkle with remaining mozzarella and Parmesan. Place on
cookie sheet. Bake 8 minutes or until mozzarella cheese is melted.
