 |
Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
A warm and filling sandwich. You can either peel or scrub the eggplant, zucchini and squash (I prefer to use unpeeled veggies}. Adjust seasonings to your taste. Cooking times may vary a little bit depending on your oven. Preparation time includes 1/2 hour marinating time. Ingredients:
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon italian herb seasoning |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 medium eggplant, cut into 3/4-inch chunks |
1 large zucchini, cut into 3/4-inch chunks |
1 large yellow squash, cut into 3/4-inch chunks |
1 large red sweet bell pepper, cut into 3/4-inch chunks |
1 medium red onion, peeled and cut into 3/4-inch chunks |
1/2 cup sliced black olives |
6 large pita pockets |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Combine oil, vinegar, Italian seasoning, garlic powder, salt and pepper; use to marinate eggplant through olives 1/2 hour.
2. Spread vegetables in one layer on a foil-lined baking sheet.
3. Roast at 400F 15 minutes.
4. Drain and toss vegetables together in a collander and stuff into the pita pockets; lay each pocket on its side and stuff in 1/4 cup of cheese with the veggies.
5. Wrap each pocket in foil, place on the baking sheets and return to oven for 5 minutes to melt cheese.
6. Serve warm.
|
|