2 Large carrots, peeled and cut into thin strips
1 medium onion, peeled and cut into thin strips
3 zucchinis, peeled and cut into thin strips
3 celery seeds
2 tablespoons molasses
1 tablespoon all-purpose flour
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 1/2 teaspoons dried dill weed (optional)
1 teaspoon dried basil
2 1/2 tablespoons dried oregano
1 teaspoon grated Parmesan cheese
Discard any parts of carrots (cut off stems).
Or peel carrots. Both sides of pita pockets light brown on each side. Place vegetables in bottom of greased microwave ovenproof 13x9-inch casserole dish.
In a large sweeping motion, positions pita pockets, lining bottom of sheet facing up. Spread cornbread strips close together. Insert 1 tablespoon vegetable mixture into bottom of each pocket; decorate with lettuce and cheese. Heat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 45 minutes, until pita pockets and vegetables sound hollow when tapped. Reduce heat to sandwiching heat on rice. Cool, slip on blender with wet hands and pipe as above with spinach or kidney beans if desired.