Roasted Veggie and Cheese Pitas
8 ounces eggplant -- unpeeled
8 ounces each red, yellow & green peppers
Olive oil
1 1/2 teaspoons Italian seasoning
Salt & pepper
6 pitas or pocket breads
6 ounces Muenster cheese -- 1-1/2 cups shredded
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
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