Recipe Archives->Vegetarian->Sandwich 32

Stuffed Pita Pockets

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

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.

Printable version: sandwich32.txt.