Vegetable Stuffed Pitas - cooking recipe

Ingredients

2 cups shredded red leaf lettuce
3/4 cup thinly sliced yellow squash
1/2 cup sliced fresh mushrooms
7 cherry tomatoes, quartered
1/3 cup crumbled feta cheese
3 tablespoons minced fresh oregano
1/2 cup plain low-fat yogurt
1/4 teaspoon pepper
2 6-inch whole wheat pitas, halved

Preparation

Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently.
Set aside.
Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well.
Spread inside of each pita half with 2 tablespoons yogurt mixture.
Spoon 1 cup veggie mixture into each bread pocket.
Serve immediately.