Roasted Veggie and Cheese Pitas
8 ounces
eggplant (unpeeled)
8 ounces each red, yellow and green peppers
Olive oil
1 1/2 teaspoons Italian seasoning
Salt and pepper
6 pitas or pocket breads
6 ounces (1 1/2 cups shredded) Muenster cheese
Cut vegetables into 1/2-inch slices; arrange on greased, foil-lined baking pan; brush lightly with olive oil and sprinkle with seasonings. Bake at 425 degrees F until tender, 30-40 minutes; season with salt and pepper.
Spoon vegetables on pitas; sprinkle with cheese. Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half.
Makes 6 pitas.
Calories per serving (1 pita): 370 Protein: 15.6 g Fat: 10.7 g Carbohydrate: 50 g
Recipe provided courtesy of the American Dairy Association