Ingredients: 1 1/2 pounds of assorted fresh vegetables (red, green, yellow, bell peppers; mushrooms; zucchini; onion; egg plant), thinly sliced
1 tbsp red wine vinegar or balsamic vinegar
2 tbsp olive or vegetable oil
1/4 tsp dried basil leaves
2 pitas breads, cut in half
Method
In large bowl, combine vegetable with vinegar, oil, and basil.
Toss.
Place vegetables on a grill rack or wrapped in aluminum foil and place over hot coals on a grill or in a 350 degree oven.
Cook about 20 to 30 minutes until vegetables are tender.
Stuff each pita half with vegetable mixture.
Serve warm.
Makes 4 servings.
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