Recipe For Cooking Roasted Veggie Pockets

Toaster Oven Roasting :: Other Roasted Main Dishes

Roasted Veggie Pockets

Makes approximately 3 servings.

4 C. sliced vegetables (red, yellow and/or green bell
    peppers, yellow squash, zucchini, red onion, mushrooms)
1 (8 oz.) bottle red chile taco sauce
3 (6-in.) 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 min.

Preheat oven to 450 degrees F. Line lrg. cookie sheet with foil; spread marinated vegetables on prepared cookie sheet. Roast vegetables 15 min. or until they begin to darken. Divide vegetables between pockets; garnish as desired.