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Roasted Vegetable & Smoked Fish Pitas

1 can Crown Prince Natural Kipper Snacks with Cracked Black Pepper
Tuna Salad Nicoise 6 asparagus spears, trimmed
1 small Italian zucchini, thinly sliced lengthwise (about 1/4" thick)
1/8 cup red bell peppers, thinly sliced
1/4 small red onion, thinly sliced
1 small container alfalfa sprouts
4 tablespoons hummus
2 pitas


Preheat oven to 400F. Season asparagus, zucchini and red bell pepper with salt and black pepper, and place
them in a single layer on a rimmed baking sheet. Bake for 10 minutes, or until vegetables are crisp yet tender.

Cut each pita in half and carefully open the pockets. Evenly distribute the ingredients among pitas.
Serve immediately.

Serves 2.


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