The ingredients can be changed to match your own personal preferences along with using different dressings or vinaigrettes.
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I tend to like a little heat, so that too can be adjusted by adding in more or less chili sauce.
I like the creamy snap of the goat cheese complemented by the crispness of the fresh vegetables. You can mix the vegetables up at least 2 to 3 hours before the sandwiches are made. Let them sit any longer and you run the risk of the vegetables getting too mushy.
Don't build the sandwich until you are ready to serve or the pita will get soggy, too.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Fresh veggie pita pocket
6 thin asparagus spears, trimmed and chopped
1 small red bell pepper, cut into 1/2-inch long strips (1 cup)
1 cup broccoli florets, chopped
1/2 cup sliced Kalamata olives
1 small clove garlic, minced (1/2 teaspoon)
1/2 teaspoon red chili sauce, such as Sriracha
1/2 cup shredded red cabbage
1 tablespoons chopped fresh cilantro
8 thinly sliced sweet onion, chopped
1/4 cup olive oil vinaigrette dressing
Salt and pepper
3 8-inch whole-grain pitas with pockets
6 ounces creamy goat cheese
12 slices ripe Roma tomatoes
Toss together asparagus, bell pepper, broccoli, olives, garlic, chili sauce, cabbage, cilantro, onions and oil vinaigrette in a stainless steel bowl. Season with salt and pepper, if desired. This mixture will be divided into 6 parts.
Cut 3 pita pockets in half and open each half. Into each half of the pita add in 1 ounce of cheese and 2 slices tomatoes. Then fill with marinated, mixed vegetables.
Serve with a fresh fruit salad.