This is an adaptation of a sandwich I enjoyed a few times at a
Penn State natural foods sandwich shop on Beaver Ave. when I
was a student in the early 1980's.
Chop into bite-sized pieces equal amounts of: califlower,
broccoli, zucchini, green/red/yellow pepper, onion, tomato,
mushrooms (total of 1 - 1.5 cups of vegetables per serving).
Steam all vegetables until just soft by:
throwing the califlower and broccoli in the steamer first,
adding the pepper, onion, and zucchini 5 minutes later, and
adding the tomato and mushrooms a few minutes later so that
all the vegetables are done at the same time. Set aside and
keep vegetables warm.
Slice a large fatfree pita bread (1 entire pita per serving) so
that there are 2 thin circles. Put fat-free mayo on 1 of the
circles and fat-free muenster cheese on the other. Broil both
halves until cheese is bubbly.
Spoon steamed vegetables onto the pita bread (using a slotted
spoon), add alfalfa sprouts on top, put the 2 halves together,