Recipe for Roasted Veggie Pockets from the Vegetarian section.
Roasted Veggie PocketsMakes 3 servings. 4 cups sliced vegetables (red, yellow and/or green bell
peppers, yellow squash, zucchini, red onion, mushrooms)
1 (8 ounce) bottle red chile taco sauce
3 (6-inch) pita breads, split in half
Garnish suggestions: shredded Cheddar or Monterey jack
cheese, sour cream Combine vegetables and taco sauce in non-metallic container; marinate at least 30 minutes. Preheat oven to 450 degrees F. Line large baking sheet with foil; spread marinated vegetables on prepared baking sheet. Roast vegetables 15 minutes or until they begin to darken. Divide vegetables between pockets; garnish as desired.
We hope you enjoy your freshly made Roasted Veggie Pockets. This recipe came from Vegetarian's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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