Veggie Pita Subs

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Italian herb seasoning
• 12 teaspoon garlic powder
• 14 teaspoon salt
• 14 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
• 12 cup sliced black olives
• 6 large pita pockets
• 1 12 cups shredded mozzarella cheese

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.

olive oil, balsamic vinegar, italian herb seasoning, garlic, salt, pepper, eggplant, zucchini, yellow squash, red sweet bell pepper, red onion, black olives, pita pockets, mozzarella cheese

Taken from www.food.com/recipe/veggie-pita-subs-189783 (may not work)