Italian-seasoned, roasted
eggplant and bell peppers served in pita bread with Muenster
cheese and baked until cheese is melted.
Roasted
Veggie and Cheese Pitas
- 8 ounces eggplant (unpeeled)
8 ounces each red, yellow and green bell peppers
Olive oil
1 1/2 teaspoons Italian seasoning
Salt and pepper
6 pitas or pocket breads
6 ounces (1 1/2 cups shredded) Muenster cheese
- Cut vegetables into 1/2-inch
slices; arrange on greased, foil-lined baking pan; brush lightly
with olive oil and sprinkle with seasonings. Bake at 425°F
(220°C) until tender, 30 to 40 minutes; season with salt
and pepper.
- Spoon vegetables on pitas;
sprinkle with cheese. Bake on cookie sheet until cheese is melted,
3 to 4 minutes; fold in half.
Makes 6 pitas.
Recipe provided courtesy of the American Dairy
Association.
