• vegan pita bread
  • Fresh Portabello Mushrooms, cut into slices
  • red peppers
  • onions
  • chopped basil (or vegan pesto)
  • tomatoes

Lightly cook the mushrooms, red peppers, onions and tomatoes in a pan on medium heat with olive oil. Once they have gotten a little soft, put the veggies along with the basil in the pita pockets, drizzle the pockets with olive oil and bake or grill for about 10 minutes.
Serves: 2