Veggie Pockets - Rachael Ray Every Day

Veggie Pockets

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Veggie Pockets
  • 4Servings

Ingredients

  • 1 15 ounce can lima beans, rinsed
  • 1 1/2 cups corn kernels
  • 1 1/3 cups sugar snap peas, blanched then halved
  • 16 grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 4 pita breads, halved
  • 16 Bibb lettuce leaves

Preparation

In skillet, toss first 6 ingredients over high, 3 minutes; season. Line pitas with lettuce; fill with succotash.