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Wednesday, 16 April 2014       

Roasted Veggie Pockets Recipe


Roasted Veggie Pockets
Makes 3 servings.

4 cups sliced vegetables (red, yellow and/or green bell
    peppers, yellow squash, zucchini, red onion, mushrooms)
1 (8 ounce) bottle red chile taco sauce
3 (6-inch) 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 minutes.

Preheat oven to 450 degrees 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.


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