Veggie Pita Subs

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.

• Ready In: 1 hr 15 mins
• Serves: 6

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.