Savory Roasted-Vegetable Pitas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3 tablespoons water

2 tablespoons olive oil

1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano

2 teaspoons balsamic vinegar

2 teaspoons dijon mustard

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

8 whole mushrooms (about 4 ounces)

6 (1/2-inch-thick) slices eggplant (about 1/2 pound)

3 (1/2-inch-thick) slices onion

1 medium yellow squash, halved lengthwise

1 medium zucchini, halved lengthwise

remaining ingredients

cooking spray

2/3 cup diced tomato

1/4 cup chopped bottled roasted red bell peppers

4 (6-inch) whole-wheat pitas, cut in half and toasted

8 (1/2-ounce) slices part-skim mozzarella cheese

Directions:

1. To prepare the marinated vegetables, combine first 9 ingredients in a large zip-top plastic bag; add mushrooms and next 4 ingredients (mushrooms through zucchini) to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove vegetables from bag; discard marinade.
2. Preheat oven to 400°.
3. Arrange marinated vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 25 minutes or until tender, stirring occasionally. Remove from pan; cool. Chop vegetables, and place in a large bowl; stir in tomato and bell peppers. Line each pita half with a cheese slice; fill each with 1/2 cup vegetable mixture.

By RecipeOfHealth.com