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Mediterranean Vegetables Salad In Pita Bread




			1 Tablespoon olive oil

			1/2 cup cauliflower florets

			1/2 cup broccoli florets

			1/2 cup sliced carrots

			1/2 cup sliced celery

			1/2 cup quartered mushrooms

			1/2 cup canned chick peas, rinsed and drained

			1/2 cup diced tomatoes

			1/4 cup sliced scallions

			1 recipe marinade

			4 6-inch pita bread pockets

			1 cup grated cheddar cheese

In a 2-litre casserole, combine olive oil, cauliflower, broccoli, carrots and celery. Toss vegetables to coat with oil. Cover with vented plastic wrap. Microwave at Power Hi for 4 to 5 minutes, or until vegetables are just tender. Remove from microwave ; drain excess liquid. Add mushrooms, chick peas tomato and scallions. Stir gently. Pour warm marinade over vegetables and stir to combine. Allow to sit 1 or 2 hours in refrigerator to blend flavours. Stir once during marinading. To prepare sandwiches, cut pitas in half. Drain marinade from vegetables. Dividing drained vegetables into 8 portions, fill each pita half. Top with grated cheese. Wrap each pita sandwich in a paper towel and place cut side up on an 8-inch square microproof baking dish. Microwave at Power Hi for 3 to 4 minutes, or until heated through and cheese has melted.


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