Description
Calling all veggie lovers! Farmers' market produce never tasted so good as it does in these zesty pitas.

Ingredients

• 4 cups sliced vegetables (red, yellow and/or green bell peppers, yellow squash, zucchini, red onion, mushrooms)
  
• 1 bottle (8 ounces) Ortega Red Chile Taco Sauce
  
• 3 (6- to 7-inch) pita breads, split in half to form pockets
  
• Garnish suggestions: shredded cheddar or Monterey Jack cheese, sour cream

Preparation
COMBINE sliced vegetables and taco sauce in non-metallic container; marinate at least 30 minutes.

PREHEAT oven to 450°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.

Nutrition
no information available

Serves
Makes 3 servings

Variations
no information available