PITA RABBITS!!

PITA RABBITS!!

PITA RABBITS!!

Category, , Cuisine

A great activity for you and your kids. Your family will have a blast making these fun rabbit pita treats! Recipe courtesy of realyounutrition.com

PITA RABBITS!!

 1 small red onion chopped
 1 medium red pepper chopped
 2 small garlic cloves minced
 2 cups brocolli chopped
 1 medium carrot shredded
 1 large zucchini shredded
 1/4 tsp crushed red pepper
 1/8 cup romano cheese grated
 1 1/2 cups part-skim mozzarella shredded
 1/4 cup low sodium chick peas rinsed
 2 tbsp basil leaves chiffonade
 1 black olive sliced
 1/2 orange pepper sliced
 2 Toufayan Organic Whole Wheat Sprouted Pitas cut and split in half
 1/2 cup tomato chopped
 1-2 tbsp canola oil

1

Halve the pita pockets to form 4 rounds. Cut two of the rounds into ear shapes and arrange rough sides up, on a baking sheet and toast them in a preheated 350° oven for 5 minutes, or until they are pale golden and crisp.

2

Sprinkle half the mozzarella onto the pita and bake for 1 minute, or until the mozzarella is melted. While the pitas are toasting, in a large skillet cook the onion and the garlic in a tablespoon oil over moderately low heat, stirring, until the onion is softened, add the red pepper, broccoli, carrot, zucchini and crushed red pepper, adding more oil if needed.

3

Cook the mixture, stirring, for 4 minutes, or until the vegetables are softened.

4

Stir in half the remaining mozzarella, Romano, tomato, and chick peas and divide the mixture among the pitas.

5

Add the remaining mozzarella, and broil the pita under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbly.

6

Decorate with the sliced olives and orange peppers.

Ingredients

 1 small red onion chopped
 1 medium red pepper chopped
 2 small garlic cloves minced
 2 cups brocolli chopped
 1 medium carrot shredded
 1 large zucchini shredded
 1/4 tsp crushed red pepper
 1/8 cup romano cheese grated
 1 1/2 cups part-skim mozzarella shredded
 1/4 cup low sodium chick peas rinsed
 2 tbsp basil leaves chiffonade
 1 black olive sliced
 1/2 orange pepper sliced
 2 Toufayan Organic Whole Wheat Sprouted Pitas cut and split in half
 1/2 cup tomato chopped
 1-2 tbsp canola oil

Directions

1

Halve the pita pockets to form 4 rounds. Cut two of the rounds into ear shapes and arrange rough sides up, on a baking sheet and toast them in a preheated 350° oven for 5 minutes, or until they are pale golden and crisp.

2

Sprinkle half the mozzarella onto the pita and bake for 1 minute, or until the mozzarella is melted. While the pitas are toasting, in a large skillet cook the onion and the garlic in a tablespoon oil over moderately low heat, stirring, until the onion is softened, add the red pepper, broccoli, carrot, zucchini and crushed red pepper, adding more oil if needed.

3

Cook the mixture, stirring, for 4 minutes, or until the vegetables are softened.

4

Stir in half the remaining mozzarella, Romano, tomato, and chick peas and divide the mixture among the pitas.

5

Add the remaining mozzarella, and broil the pita under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbly.

6

Decorate with the sliced olives and orange peppers.

PITA RABBITS!!

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