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Veggie Pita Subs

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“A warm and filling sandwich. You can either peel or scrub the eggplant, zucchini and squash (I prefer to use unpeeled veggies}. Adjust seasonings to your taste. Cooking times may vary a little bit depending on your oven. Preparation time includes 1/2 hour marinating time.”
1hr 15mins

Ingredients Nutrition


  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.

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