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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Judy White know how to use up the bounty of her Hawesville, Kentucky garden. She sautes chopped veggies in a blend of seasonings, then stuffs them into pita halves. These sandwiches are an ideal way to take advantage of home-grown harvests, Judy says. Ingredients:
1 large eggplant, cubed |
1 cup chopped sweet red pepper |
2 celery ribs, chopped |
1 cup shredded carrots |
1 cup chopped zucchini |
1/2 cup chopped onion |
1/4 cup olive oil |
1 cup chopped tomatoes |
2 tablespoons red wine vinegar |
1 tablespoon lemon juice |
1 garlic clove, minced |
1 teaspoon salt-free seasoning blend |
1/2 teaspoon salt-free lemon-pepper seasoning |
1/4 teaspoon dried basil |
1/8 teaspoon cayenne pepper |
8 pita pocket halves |
Directions:
1. In a large saucepan, plate 1 in. of water and eggplant; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until tender. Drain and set aside.
2. In a large skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6-8 minutes until tender. Stir in the tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Spoon into pitas. Yield: 8 servings.
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