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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 (1 1/2 cups shredded) Muenster cheese

1. 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.
2. 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.