Roasted Vegetable Pita Pockets - Heart-Healthy

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)

Preparation

PREPARING THE VEGGGIES Sprinkle eggplant slices lightly with salt on both sides, and lay flat between paper towels on baking tray. Lay another baking tray on top and weight down to help press the bitter water from the eggplant. Leave for 30 minutes.

Whisk vinaigrette ingredients thoroughly and set aside.

Preheat oven to 350 degrees F.

Core and seed a red bell pepper and lay large pieces flat on a baking tray, skin side up.

Slide tray onto top rack in oven and broil until skin blisters and blackens (6-7 minutes). Do not overcook or you will bake the juice right out of the peppers.

With tongs, drop pepper slices into a small brown paper bag and set in a bowl in the refrigerator. This will help steam the skins off.

When peppers are cold, pull off the charred and loosened skin.

Chop into 1/2-inch strips.

Brush eggplant, zucchini, squash, and onion slices lightly with olive oil on both sides and lay on baking tray. Bake for 40 minutes, turning once halfway through. They will shrink somewhat.

Meanwhile, saute mushrooms with 1 T olive oil on medium low heat until tender. They will shrink somewhat.

Put all of the roasted and sauteed vegetables together in a bowl, toss with all of the vinaigrette, and chill for 2 or more hours.

CREAM CHEESE SPREAD Unwrap and place cream cheese brick in a bowl and leave at room temperature to soften.

Pour 1/4-C boiling water over the chopped sun-dried tomatoes and leave to hydrate for about 10 minutes.

Blend the cream cheese, tomatoes, and tomato water thoroughly. Add seasoning salt to taste

ASSEMBLING THE SANDWICHES Halve your pita pockets and toast lightly (optional). Smear a good spoonful of the cream cheese on the inside and fill with marinated vegetables.

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About

This takes awhile to prepare, but is SO worth it. I typically allow a full morning if I'm going to power through and do it all in one go. But that's not exactly necessary as you will see!

If multi-tasking just isn't your bag or you want to simplify things, substitute your favorite bottled balsamic dressing for the one shown here. You can also use chevre, feta or similar in place of the cream cheese spread or eliminate it altogether.

The vegetables also work as a stand alone salad or vegan main course.