1 1/2 cups zucchini, sliced 1/4 inch thick
1 1/2 cups scallion, cut into 1/2 inch chunks
1 cup yellow squash, sliced 1/4 inch thick
1 cup red bell pepper, sliced 1/4 inch thick
1 cup baby eggplant, sliced 1/4 inch thick
3/4 cup no-fat Italian dressing, divided
2 tablespoons dry Italian seasoning mixture, divided
6 whole wheat pitas
1 1/2 cups (6 ounces) shredded low-fat Wisconsin Mozzarella or Wisconsin Provolone
In large bowl, toss vegetables with 1/4 cup dressing and 1 teaspoon Italian seasoning; mix well. Spread in single layer on baking sheet and broil and each side 5 minutes until lightly browned. Remove from broiler and cool 10 minutes. Brush with an additional 1/4 cup dressing. Reserve.
Brush tops of pitas with remaining 1/4 cup dressing. Lay vegetables evenly over tops. Sprinkle with remaining 1 teaspoon Italian seasoning. Top each pita with 1/4 cup shredded cheese. Broil until cheese starts to melt and bubble. Remove from heat and serve hot.