A garden bounty of grilled vegetables, and low-fat mozzarella or provolone, is tucked inside warm whole wheat pitas and drizzled with a no-fat Italian dressing.

Grilled Vegetable Pitas

1 1/2 cups zucchini, sliced 1/4 inch thick
1 1/2 cups scallion, cut into 1/2 inch chunks
1 cup yellow squash, sliced 1/4 inch thick
1 cup red bell pepper, sliced 1/4 inch thick
1 cup baby eggplant, sliced 1/4 inch thick
3/4 cup no-fat Italian dressing - divided use
2 tablespoons dry Italian seasoning mixture - divided use
6 whole wheat pitas, warmed
1 1/2 cups (6 ounces) shredded low-fat Wisconsin Mozzarella or Wisconsin Provolone cheese

1. In large bowl, toss vegetables with 1/4 cup dressing and 1 teaspoon Italian seasoning; mix well.
2. Spread in single layer on baking sheet and broil and each side 5 minutes until lightly browned.
3. Remove from broiler and cool 10 minutes. Brush with an additional 1/4 cup dressing. Reserve.
4. Brush tops of pitas with remaining 1/4 cup dressing.
5. Lay vegetables evenly over tops. Sprinkle with remaining 1 teaspoon Italian seasoning.
6. Top each pita with 1/4 cup shredded cheese.
7. Broil until cheese starts to melt and bubble. Remove from heat and serve hot.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.