Veggie Sweet Baby Carrot and Pita Sandwich with Soy Shreds

Ingredients

• 4 pita bread pockets
• 6 sweet baby carrots, thinly sliced
• 1 cup organic cauliflower, chopped
• 1 1/2 cups button mushrooms, thinly sliced
• 3 tablespoons oil
• 2 small crookneck squash
• 1 organic yellow bell pepper, diced
• 1/4 cup barbecue sauce
• 1/2 cup Melissa's Soy Shreds (mozzarella)

Directions

1. In a large skillet, sauté the vegetables in oil, being sure not to overcook.
2. Add the barbecue sauce and continue stirring.
3. While veggies are cooking, cut the pita pockets in half and warm slightly.
4. Open each pocket and fill with veggies.
5. Top with soy shreds. Serve immediately.