By echo echo on October 08, 2006
Photo by twissis
Photo by twissis
"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."
Serving Size: 1 (371 g)
Servings Per Recipe: 6
"I loved these pitas! I knew the real test would be the verdict of my meat & potatoes DH, but he loved them too. :-) I cannot get yellow squash here, so left that out & used a mix of mozzarella & cheddar for the cheese. Otherwise I made no chgs except to fully mix the cheese w/the veggies so all the veggies would show in the pic. Would not chg a thing here, except will prob add mushrooms next time to replace the squash. Pls see my rating system - a very worthy 4*. Thx for posting this recipe."
"Absolutely loved this recipe! All of my veggies were absolutely huge, so I doubled the dressing mixture and cooked on two sheet pans. Omitted the olives and served with just a little cheese rolled in a flat wrap for a great summer dinner. Thanks for sharing the recipe!"
"The marinading of the veggies really adds to the eggplant in particular. It even fooled my husband into thinking there was meat in the sandwich! Thanks Echo Echo, for postingg. Roxygirl"
"LOVE IT LOVE IT LOVE IT, TRUE! GREAT reminder to eat healthy too! Quick, easy to make! SO good for you for you own health sake! THANKS! SECOND TIME MAKING: Used 3/4 low fat cheeder, thought it was better, TRUE! Also put in rolled tortilla too! Tortilla in microwave for 20 seconds for me! Added cheese to veggies so was already melted for three! THANKS AGAIN!"
"a super veggie sandwich, used aged emmentaler for the cheese :)"