Summer Stuffed Pita Pockets

3 Tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup plain yogurt
2 Tbsp. mayonnaise
1 Tbsp. fresh, chopped basil
1 tsp. lemon juice

Preheat oven to 450 degrees. Blend vinegar, oil and basil. Add
vegetables, tossing to coat. Place vegetables in roasting pan and cook,
stirring occasionally until tender, about 30 minutes. Whisk together
ingredients for yogurt spread. Spread yogurt mixture on pita halves,
crusty rolls or focaccia bread. Top with veggie mixture and serve.

Categories: Sandwiches, Picnics, Summer
http://www.thedailyrecipe.com

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