Ingredients 1 tbsp Extra Virgin Olive Oil
1 cup White Mushroom, RawDirections:For the Cucumber-Yogurt Sauce ( tzatziki in Greek)Seed and finely chop about half a medium cucumber. Cucumbers are mostly water, so unless you like a watery sauce transfer the cucumbers to a strainer and salt. The salt helps bring out the moisture in the cucumbers. Allow cucumber to drain for about five minutes. Then with a towel, press out additional moisture. Mince a garlic clove and finely chop 1 tablespoon of onion. In a small bowl mix onion and garlic with plain yogurt. Add sugar and black pepper and cucumber after it has been drained.
1 Whole Yellow Bell Pepper
2 large Carrot, Raw
1 medium Onion, Sweet
1 tsp Onion Powder
1 Garlic Clove
2 tsp Oregano, Dried
1/2 tsp Marjoram, Dried (optional)
1/2 tsp Basil, Dried
Cucumber Yogurt Sauce
1 cup Lowfat Plain
1 cup Peeled Cucumber
2 tbsp Onions
1 Raw Clove
1 tsp Sugar or 1/4 tsp Truvia (Stevia)
1 Tomato, chopped
4 Pitas (I used Flax, Oat Bran & Whole Wheat Flour Pita Bread)
Heat oil in non-stick skillet. Add carrots and onions and cook for about five minutes on medium to medium high before adding bell pepper and mushrooms. Add seasonings to vegetables and cook until vegetables are tender, but not mushy--about 15-20 minutes.
Warm pitas. You can keep them from getting too toasty by wrapping them in foil and heating them in a 400 degree oven for about 8-10 minutes. It may take longer if they are frozen.
Fill pitas with generous portion of veggie mix and cucumber sauce. Add chopped tomatoes, if desired.
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