Prep Time:5 minutes
Cook Time:10 minutes
Makes:4 servings

Frozen stir fry vegetables and cheese make a quick and hearty vegetarian pita sandwich!

Italian Vegetable Pitas

INGREDIENTS

1 tablespoon olive oil, pure OR olive canola blend
1 bag (16 ounces) frozen stir fry vegetable blend
1-1/2 teaspoons Durkee® Italian Seasoning
1/2 teaspoon Durkee® Garlic Salt
OR Durkee® Onion Salt
1/4 teaspoon Durkee® Crushed Red Pepper
1/4 cup white wine OR water
1 can (2.25 ounces) sliced ripe olives
1/4 cup ricotta cheese
4 slices (1 ounce each) provolone cheese
4 pita pockets

DIRECTIONS

Heat oil in skillet over high heat. Add vegetables; cook and stir about 5
minutes, until tender.

Sprinkle Italian herb seasoning, garlic salt and crushed red pepper evenly over vegetables. Add wine and olives and continue cooking until liquid has evaporated. Remove from heat; stir in ricotta cheese.

Line inside of each pita pocket with 1 slice of provolone cheese. Stuff each with hot vegetable mixture. Serve immediately.

RECIPE NOTE: Any blend of stir fry frozen vegetables may be used. Or, use 2 cups of your favorite blend of fresh vegetables (sugar snap peas, thin sliced carrots, onions, mushrooms, bell peppers, etc.). Add about 5 minutes to the cooking time if using fresh vegetables.
1-800-247-5251
Prep Time:5 minutes
Cook Time:10 minutes
Makes:4 servings

Frozen stir fry vegetables and cheese make a quick and hearty vegetarian pita sandwich!

Italian Vegetable Pitas

INGREDIENTS

1 tablespoon olive oil, pure OR olive canola blend
1 bag (16 ounces) frozen stir fry vegetable blend
1-1/2 teaspoons Durkee® Italian Seasoning
1/2 teaspoon Durkee® Garlic Salt
OR Durkee® Onion Salt
1/4 teaspoon Durkee® Crushed Red Pepper
1/4 cup white wine OR water
1 can (2.25 ounces) sliced ripe olives
1/4 cup ricotta cheese
4 slices (1 ounce each) provolone cheese
4 pita pockets

DIRECTIONS

Heat oil in skillet over high heat. Add vegetables; cook and stir about 5
minutes, until tender.

Sprinkle Italian herb seasoning, garlic salt and crushed red pepper evenly over vegetables. Add wine and olives and continue cooking until liquid has evaporated. Remove from heat; stir in ricotta cheese.

Line inside of each pita pocket with 1 slice of provolone cheese. Stuff each with hot vegetable mixture. Serve immediately.

RECIPE NOTE: Any blend of stir fry frozen vegetables may be used. Or, use 2 cups of your favorite blend of fresh vegetables (sugar snap peas, thin sliced carrots, onions, mushrooms, bell peppers, etc.). Add about 5 minutes to the cooking time if using fresh vegetables.