Roasted Veggie Pockets

Roasted Veggie Pockets
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Category: sandwiches

Ingredients

4 cups sliced vegetables (red, yellow and/or green bell peppers, yellow squash, zucchini, red onion, mushrooms)
1 bottle (8 ounces) Ortega Red Chile Taco Sauce
3 (6- to 7-inch) pita breads, split in half to form pockets
Garnish suggestions: shredded cheddar or Monterey Jack cheese, sour cream

Preparation

Read full details on:
www.culinary.net

Comments
Added 2 years ago by:
Suesie Eejima Suesie Eejima
     135 recipes
6 people cheffed this recipe
Miruna Maria CrāciunKaren SaenzTricia Cambria-BakerNatalie LarsonStephanie Brooks HawkinsSuesie Eejima
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