Roasted Veggie and Cheese Pitas

[Guest guest]

Roasted Veggie and Cheese Pitas

 

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 Muenster cheese, 1

1/2 cups, shredded

 

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 until tender, 30 to40 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. Serves 6.