Savory Roasted-Vegetable Pitas

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 3 pound eggplant ()
• 2  garlic cloves minced
• 1.5 teaspoons juice of lemon fresh
• 4 ounces mushrooms whole
• 2 tablespoons olive oil 
• 1.5 inch onion 
• 0.5 ounce part-skim mozzarella cheese 
• 4 6-inch pitas whole-wheat toasted cut in half and ()
• 0.3 cup bottled roasted bell peppers red chopped
• 0.3 teaspoon salt 
• 0.7 cup tomatoes diced
• 3 tablespoons water 
• 1 medium baby squash yellow halved lengthwise
• 1 medium zucchini halved lengthwise
• 1.5 tablespoons or dried fresh minced
• 1.5 tablespoons or dried fresh minced

Equipment

• bowl
• frying pan
• oven
• roasting pan
• ziploc bags

Directions

1. To prepare the marinated vegetables, combine first 9 ingredients in a large zip-top plastic bag; add mushrooms and next 4 ingredients (mushrooms through zucchini) to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
2. Remove vegetables from bag; discard marinade.
3. Preheat oven to 40
4. Arrange marinated vegetables in a single layer in a shallow roasting pan coated with cooking spray.
5. Bake at 400 for 25 minutes or until tender, stirring occasionally.
6. Remove from pan; cool. Chop vegetables, and place in a large bowl; stir in tomato and bell peppers. Line each pita half with a cheese slice; fill each with 1/2 cup vegetable mixture.