Pita Rabbits
These whole grain sprouted Toufayan Pita Rabbits are perfect for those meatless Fridays in Lent as well as everynight!
  • CourseMain Dish
  • CuisineItalian, Vegeterian
Servings Prep Time
2 5 minutes
Cook Time
Servings Prep Time
2 5 minutes
Cook Time
  • 1small red onionchopped
  • 1medium red peperchopped
  • 2small garlic clovesminced
  • 2cups brocollichopped
  • 1medium carrotshredded
  • 1 large zucchinishredded
  • 1/4teaspoon crushed red pepper
  • 1/8 cup romano cheesegrated
  • 1 1/2cups part-skim mozzarellashredded
  • 1/4 cup low sodium chick peasrinsed
  • 2tablespoons basil leaveschiffonade
  • 1 black olivesliced
  • 1/2 orange peppersliced
  • 2 Toufayan Organic Whole Wheat Sprouted Pitascut and split in half
  • 1/2cup tomatochopped
  • 1-2tablespoons canola oil
  1. Halve the pita pockets to form 4 rounds. Cut two of the rounds into ear shapes and arrange rough sides up, on a baking sheet and toast them in a preheated 350° oven for 5 minutes, or until they are pale golden and crisp. Sprinkle half the mozzarella onto the pita and bake for 1 minute, or until the mozzarella is melted. While the pitas are toasting, in a large skillet cook the onion and the garlic in a tablespoon oil over moderately low heat, stirring, until the onion is softened, add the red pepper, broccoli, carrot, zucchini and crushed red pepper, adding more oil if needed. Cook the mixture, stirring, for 4 minutes, or until the vegetables are softened.
  2. Stir in half the remaining mozzarella, Romano, tomato, and chick peas and divide the mixture among the pitas. Add the remaining mozzarella, and broil the pita under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbly.
  3. Decorate with the sliced olives and orange peppers.