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Grilled Vegetable Pitas


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1 1/2 cups zucchini, sliced 1/4 inch thick

1 1/2 cups scallion, cut into 1/2 inch chunks

1 cup yellow squash, sliced 1/4 inch thick

1 cup red bell pepper, sliced 1/4 inch thick

1 cup baby eggplant, sliced 1/4 inch thick

3/4 cup no-fat Italian dressing, divided

2 tablespoons dry Italian seasoning mixture, divided

6 whole wheat pitas

1 1/2 cups (6 ounces) shredded low-fat Wisconsin Mozzarella or Wisconsin Provolone


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