Veggie Pockets

Name: Veggie Pockets
Ingredients: 3 medium onions, thinly sliced; 2 tablespoons vegetable oil; 2 tablespoons barbecue sauce; 4 cups broccoli florets, cooked and drained; 2 cups cauliflowerets, cooked and drained; 1/4 cup reduced-fat mayonnaise; 1/2 cup each grated carrot, red cabbage and yellow summer squash; 6 pita breads (6 inches), halved and warmed; 2 cups shredded lettuce

9 ingredients

2 steps

Ingredients

3 medium onions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
6 pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Directions

1

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through.
2

Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.