Roasted Veggie Pocket

Ingredients

1 medium Eggplant
1 Red Pepper
1 Green Pepper
1 medium Red Onion
1 medium Zucchini
Olive Oil
Salt/Pepper
Thyme
Oregano
Basil
4-6 whole Garlic Cloves
Whole Wheat Pita Bread
Hummus *optional

Preparation

Preheat oven to 450 degrees. Wash all veggies. Leave skin on eggplant and zucchini. Slice all veggies about 1/4 inch thickness. Put in large mixing bowl, add whole garlic cloves, salt and pepper to taste, add herbs (dried and/or fresh both work and I use about 1/2 -3/4 tsp of each, it depends, fresh herbs you need less of, use your own judgment), and toss well to coat everything evenly with seasonings. When everything is evenly coated, drizzle with olive oil (just enough to coat veggies, not saturate) and mix everything up again. Spread in a large or use 2 medium baking sheets and roast in preheated oven for about 30 min. Depending on your oven you may need to go up to 40 min. Just until veggies are tender, but not mushy. Remove from oven and let cool for few and remove whole garlic cloves. Meanwhile I take some ready made hummus and dilute with a little water so I can pour it, but not too thin. Cut pita's in half, fill with veggies, and top with hummus sauce. *My daughter smashes the roasted whole garlic gloves and spreads inside pita for extra flavor.

Note: I was surprised at how much my meat loving husband enjoyed this. You can also roast some tomatoes on a separate baking sheet for about 15-20 minutes and add them too. Whatever veggies you decide to use, I'm sure it will be delicious! There's something about roasting veggies that really bring out their flavor. Enjoy!