Pita with Roasted Vegetables
1/2 zucchini, cut thin length-wise
1/2 yellow squash, cut thin length-wise
10 cherry tomatoes, sliced in half
1/2 yellow pepper, sliced thin
1/2 small vidalia onion, sliced
3 Tb olive oil
1/4 c ricotta cheese
2 large whole wheat pitas
Preheat oven to 400F
Place all veggies in a large bowl.
Drizzle olive oil, salt and pepper.
Toss until all vegetables are coated in oil.
Place on a cookie sheet and bake for 10-15 minutes,
until edges are nicely browned.
Remove from oven, but keep oven on.
On a separate cookie sheet, pile vegetables on top of pita.
Dollop ricotta cheese all over veggies.
Cook for an additional 8-10 minutes.