Ingredients
1
small zucchini
1
small yellow summer squash
6
tablespoons purchased eggplant meze or eggplant caponata
3
pita folds or breads (6 inches in diameter)
3
slices red onion, separated into rings
2/3
cup crumbled feta cheese
2
teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
Coarse ground pepper, if desired
Preparation
Heat oven to 375°F. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.
