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Pita: Summer Pita Pockets

Source of Recipe

Daily Recipe


List of Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup plain yogurt
2 tbsp. mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice



Recipe

Preheat oven to 450 degrees. Blend vinegar, oil and basil.
Add vegetables, tossing to coat.

Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes. Whisk together ingredients for yogurt spread.

Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.