1 quart Herb and Garlic Marinade for Vegetables
20 ounces eggplant, 1/2-inch dice
1 pound summer squash, 1/2-inch dice
1 pound zucchini squash, 1/2-inch dice
8 ounces red bell pepper, 1/4x1-inch strips
8 ounces green bell pepper, 1/4x1-inch strips
8 ounces onion, sliced (rings separated)
28 ounces mushrooms, sliced
25 pita bread rounds (see notes)
3 pounds mozzarella cheese, shredded
Servings: 50
1. Prepare marinade.
2. Pour marinade over vegetables. Toss to coat. Let stand 30 minutes, drain well. Heat fry pan. Stir-fry vegetables 8-10 minutes until vegetables are tender-crisp.
3. Cut pita bread into halves. Open pita and stuff with 2 oz vegetables. Sprinkle 1 oz cheese over filling.
20 ounces eggplant, 1/2-inch dice
1 pound summer squash, 1/2-inch dice
1 pound zucchini squash, 1/2-inch dice
8 ounces red bell pepper, 1/4x1-inch strips
8 ounces green bell pepper, 1/4x1-inch strips
8 ounces onion, sliced (rings separated)
28 ounces mushrooms, sliced
25 pita bread rounds (see notes)
3 pounds mozzarella cheese, shredded
Servings: 50
1. Prepare marinade.
2. Pour marinade over vegetables. Toss to coat. Let stand 30 minutes, drain well. Heat fry pan. Stir-fry vegetables 8-10 minutes until vegetables are tender-crisp.
3. Cut pita bread into halves. Open pita and stuff with 2 oz vegetables. Sprinkle 1 oz cheese over filling.
Last edited:
