1/2 lg. carrot, cut into coins
1/2 med. zucchini, thin sliced
1/4 green pepper, diced
4 oz. cheddar or Mozzarella cheese
2 tbsp. creamy cucumber dressing
1/2 med. onion, thin sliced
1/3 med. tomato, thin sliced
2 fresh mushrooms, chunked
1 lg. whole wheat pita bread

In this order saute carrot, onion, zucchini, tomato, pepper and mushrooms, in non-stick skillet. When vegetables are crisp-tender, add the cheese and heat until cheese is softened, but not melted. Cut the pita bread in half, spread with cucumber dressing and spoon in the vegetable-cheese mix. Best eaten with knife and fork as it is messy, but delicious.