Ingredients
ROASTED VEGETABLES
1 eggplant, cut crosswise into ¾ inch slices
3 small zucchini, cut lengthwise into ⅜- inch slices
3 small yellow summer squash, cut lengthwise into ⅜- inch slices
1 sweet red onion, small, cut into ⅜- inch rings
1/2 pound porcini mushrooms, thickly sliced
1 red bell pepper, roasted and cut into ½ inch strips (see roasting instructions,
6 wholes wheat pita pockets
Extra virgin olive oil
Salt
BALSAMIC VINAIGRETTE
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup packed fresh parsley, finely chopped or 2 T dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram or oregano
2 tablespoons fresh lemon juice
2 cloves fresh garlic, crushed
1/2 teaspoon salt, more to taste
Black pepper, freshly ground, to taste
SEASONED CREAM CHEESE SPREAD
1 brick light cream cheese, softened
4 sun dried tomatoes, coarsely chopped
Lawry's Seasoning Salt, or similar to taste (optional)
Description
Foodista
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