Sunday, April 21, 2013

Stir-Fry Veggie Pita Melt

I sometimes get in a 'spur-of-the-moment' type of mood when it comes to food. I see something sitting around (in this case it was a pita) and it just spins into a quick dish. Today I saw that pita and immediately thought: veggie pita. This idea took me back to the days when I used to work at a fast food restaurant where one of the menu items was a veggie pita melt. I considered doing a take on that, but I didn't have all the ingredients needed and if I'm going to duplicate, then it must be spot on. It was one of my favorite things and I just can't do a 'fake' version.

Anyways, that thought sparked another similar pita idea. I did a quick veggie stir-fry with some teriyaki sauce and then I was in pita melt heaven.

I have a ton of fresh veggies in my fridge right now and this was a nice way to use some of them. The great thing about a meal like this is that you can use whatever you have. I went with a few thin slices of zucchini, about 1/4 of a red pepper sliced, a few pieces of broccoli, some sliced onion, and a few asparagus spears.

What veggies would you use?

Stir-Fry Veggie Pita Melt

 1 pita
 1 TB grapeseed oil
 About 1 - 1 1/2 c assorted veggies: zucchini rounds, sliced onion, green or red pepper strips, asparagus spears, broccoli, cauliflower, julienned or sliced carrots, etc.
 1 1/2 tsp teriyaki sauce
 salt and pepper to taste
 2 TB shredded cheese or a couple slices (I used Swiss)

1. Cook veggies in oil over medium-high heat until tender.
2. Toss with teriyaki sauce and season with salt and pepper.
3. Place pita on foil lined baking sheet and top with veggies.
4. Sprinkle with cheese and broil on high for 3-5 minutes or until cheese is lightly browned.

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