Savory Roasted-Vegetable Pitas
1. To prepare the marinated vegetables, combine first 9 ingredients in a large ziptop 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.
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
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
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. Yield: 4 servings (serving size: 2 pita halves).
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