Easy Mediterranean Veggie Pita Pockets - Simple Recipe

INGREDIENTS

2‑1/2 cups chopped tomatoes 1 cup thinly sliced onion 1 cup chopped green bell pepper 6 tablespoons water, divided 2 cloves garlic, minced 1‑1/2 teaspoons dried Italian seasoning 1 teaspoon sugar 2 tablespoons cornstarch 4 large pita bread rounds, split horizontally, or 8 (7-inch) flour tortillas 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 1/3 cup (1-1/2 ounces) shredded reduced-fat sharp Cheddar or colby cheese 2 tablespoons grated Parmesan or Romano cheese

PREPARATION:

1. Preheat oven to 375°F. Combine tomatoes, onion, bell pepper, 2 tablespoons water, garlic, Italian seasoning and sugar in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until onion is tender.
2. Combine remaining 4 tablespoons water and cornstarch in small bowl; add to tomato mixture. Cook and stir until mixture boils and thickens. Cook and stir 2 minutes more.
3. Meanwhile, place pita bread halves on ungreased baking sheets. Bake 8 to 10 minutes or until edges just start to brown.
4. Spread vegetable mixture over pita bread halves. Sprinkle with mozzarella, Cheddar and Parmesan cheeses. Bake about 5 minutes more or until cheeses melt and pizzas are heated through.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 4 g Carbohydrate 40 g Cholesterol 18 mg Saturated Fat 3 g Total Fat 6 g Calories from Fat 21 % Calories 268 Protein 14 g Sodium 407 mg DIETARY EXCHANGE: Meat 1 Vegetable 3 Starch 1-1/2 Fat 1/2