Ingredients
-
2 tablespoons olive oil
-
2 tablespoons balsamic vinegar
-
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
-
1 teaspoon Italian herb seasoning
Instructions
- Combine oil, vinegar, Italian seasoning, garlic powder, salt and pepper; use to marinate eggplant through olives 1/2 hour.
- Spread vegetables in one layer on a foil-lined baking sheet.
- Roast at 400F 15 minutes.
- 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.
- Wrap each pocket in foil, place on the baking sheets and return to oven for 5 minutes to melt cheese.
- Serve warm.