Picnic Pitas

This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.

Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice

Directions:

1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.

2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.

3. Whisk together ingredients for yogurt spread.

4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.