Savory Roasted-Vegetable Pitas

• Marinated Vegetables:
• 3 tablespoons water
• 2 tablespoons olive oil
• 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 8 whole mushrooms (about 4 ounces)
• 6 (1/2-inch-thick) slices eggplant (about 1/2 pound)
• 3 (1/2-inch-thick) slices onion
• 1 medium yellow squash, halved lengthwise
• 1 medium zucchini, halved lengthwise
• Remaining Ingredients:
• Cooking spray
• 2/3 cup diced tomato
• 1/4 cup chopped bottled roasted red bell peppers
• 4 (6-inch) whole-wheat pitas, cut in half and toasted
• 8 (1/2-ounce) slices part-skim mozzarella cheese

1. To prepare the marinated vegetables, combine first 9 ingredients in a large zip-top plastic bag; add mushrooms and next 4 ingredients (mushrooms through zucchini) to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove vegetables from bag; discard marinade.
2. Preheat oven to 400u0b0.
3. Arrange marinated vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400u0b0 for 25 minutes or until tender, stirring occasionally. Remove from pan; cool. Chop vegetables, and place in a large bowl; stir in tomato and bell peppers. Line each pita half with a cheese slice; fill each with 1/2 cup vegetable mixture.

vegetables, water, olive oil, oregano, balsamic vinegar, mustard, lemon juice, salt, freshly ground black pepper, garlic, mushrooms, eggplant, onion, yellow squash, zucchini, remaining ingredients, cooking spray, tomato, red bell peppers, pitas, mozzarella cheese

Taken from www.myrecipes.com/recipe/savory-roasted-vegetable-pitas (may not work)