Roasted Veggie and Cheese Pitas

Source: Cooks Recipes.com

8 ounces eggplant (unpeeled) 
8 ounces each red, yellow and green 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 degrees F until tender, 30-40 minutes; season with salt and pepper. 
Spoon vegetables on pitas; sprinkle with cheese. Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half. 
Makes 6 pitas.

Calories per serving (1 pita): 370
Protein: 15.6 g
Fat: 10.7 g
Carbohydrate: 50 g

Recipe provided courtesy of the American Dairy Association.