Nutrition per serving may change if servings are adjusted.
1 small zucchini (6 ounces), thinly sliced lengthwise
1 small yellow summer squash (6 ounces), thinly sliced lengthwise
1 medium onion, thinly sliced ( ½ cup)
½ cup sliced fresh mushrooms
½ of a red sweet pepper, cut into thin strips ( ½ cup)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
2 large pita bread rounds, halved
4 teaspoons bottled vinaigrette or Italian salad dressing
¾ cup shredded smoked provolone or mozzarella cheese (3 ounces)
Preheat oven to 450°F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.
Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450-degree F oven for 2 to 3 minutes or until cheese melts.
Variation: Avocado Veggie Sandwiches. Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 Tablespoon lime juice and ¼ teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.