Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

PICNIC PITAS




Source of Recipe


WomanTodayMagazine, Submitted by ldyolake


List of Ingredients




3 Tablespoons balsamic or red wine vinegar
2 teaspoons 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 2% plain yogurt
2 Tablespoons low fat mayonnaise
1 Tablespoon fresh, chopped basil
1 teaspoon lemon juice


Recipe



1. Preheat oven to 450° F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.

2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.

3. Whisk together ingredients for yogurt spread.

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