Ingredients: 1 1/2 cups broccoli flowerets 1 cup yellow summer squash 3/4 cup asparagus pieces 8 oz 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 Directions:Preheat oven to 400 F. 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. |