Grilled Chicken and Vegetable Pitas

• 4 (6 ounce) boneless skinless chicken breasts
• 1 cup bottled light balsamic vinaigrette salad dressing, divided
• 1 (1 lb) eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper, quartered
• cooking spray, for grilling
• 4 (8 inch) pita bread, cut in half
• 4 slices smoked provolone cheese, halved

1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet.
2. Place chicken in shallow dish; add 1/3 cup balsamic vinaigrette, turning to coat.
3. Cover and chill 1 hour.
4. Cut eggplant lengthwise into 1/2-inch thick slices.
5. Cut zucchini and yellow squash lengthwise into 1/3 inch slices.
6. Place eggplant, zucchini, squash, and pepper in a medium-size bowl; add remaining 2/3 cup vinaigrette, tossing to coat.
7. Cover and chill 1 hour.
8. Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat.
9. Remove chicken and vegetables from vinaigrette, discarding vinaigrette.
10. Place chicken and vegetables on grate.
11. Grill chicken and vegetables 5 minutes on ech side or until chicken is done and vegetables are crisp-tender; let chicken stand 5 minutes before slicing into strips.
12. Place pita halves on grill, and grill 1 minute on each side or until warmed.
13. Divide chicken strips, vegetables, and cheese evenly in pita halves.

chicken breasts, light balsamic vinaigrette salad dressing, eggplant, zucchini, yellow squash, red bell pepper, cooking spray, pita bread, provolone cheese

Taken from www.food.com/recipe/grilled-chicken-and-vegetable-pitas-170417 (may not work)