Roasted Veggie Pitas

1 small zucchini (6 ounces), thinly sliced lengthwise
1 small yellow summer squash (6 ounces), thinly sliced lengthwise
1 medium onion, thinly sliced (1/2 cup)
1/2 cup sliced fresh mushrooms
1/2 of a red sweet pepper, cut into thin strips (1/2 cup)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large pita bread rounds, halved
4 teaspoons bottled vinaigrette or Italian salad dressing
3/4 cup shredded smoked provolone or mozzarella cheese (3 ounces)

1. Preheat oven to 450F. In a large bowl, place zucchini, summer squash, onion, mushrooms, and sweet pepper. Add oil, salt, and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in the preheated oven for 8 to 10 minutes or until vegetables are tender.

2. Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake in the 450F oven for 2 to 3 minutes or until cheese melts. Makes 4 sandwiches.

3. Avocado Veggie Sandwiches: Prepare as above, except omit salad dressing. In a small bowl mash 1 avocado, halved, seeded, and peeled, with 1 tablespoon lime juice and 1/4 teaspoon salt. Spread avocado mixture in pita bread rounds before filling with vegetables.

Step 1: Prepping an Avocado

The first step in preparing an avocado is rinsing the avocado under cool tap water. Use a knife to make a lengthwise cut around the seed, cutting through the fruit and skin.









Step 2: Separate Avocado

After rinsing and slitting the avocado, holding the avocado in your hands, gently twist the two halves in opposite directions to separate them.










Step 3: Quartering Avocado

Remove the seed by whacking the pit with the blade of the knife in a swift, hard motion; twist and pull to remove it. Next, on a cutting surface, cut each half in half again and peel away the skin from each of the quarters using your fingers or a small knife.

Roasted Squash and Pepper Tart

3 cups cut up squash, such as pattypan, yellow summer squash, or zucchini
2 red and/or yellow sweet peppers, cut into wide strips
1 large sweet onion and/or fennel bulb, cut into wedges
2 Tbsp. olive oil
Salt or salt and freshly ground black pepper
2 oz. Parmesan cheese
1/2 of a 17.3-oz. pkg. frozen puff pastry sheets (1 sheet), thawed
1/2 cup halved cherry tomatoes
2 Tbsp. balsamic vinegar
1 Tbsp. snipped fresh thyme
1 cup purchased refrigerated creamy Parmesan dressing
1/4 cup finely chopped sweet onion

1. Preheat oven to 450 degrees F. Coat sides and bottom of 13x9x2-inch baking pan with nonstick cooking spray. Spread squash, sweet peppers, and onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20 to 25 minutes or until tender, stirring once.

2. Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside. On lightly floured surface, roll puff pastry to 13x9-inch rectangle. Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half the Parmesan cheese. Spread vegetables evenly in pan. Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.

3. Remove pan from oven; cool 5 minutes. Invert a 15x10x1-inch baking pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetables that stick to finished tart. Sprinkle tart evenly with remaining cheese and 2 teaspoons of the thyme. In small bowl stir together dressing, chopped onion, and remaining 1 teaspoon thyme. Cut in squares. Serve tart warm or at room temperature with dressing. Makes 12 servings.

Vegetarian Pizza

1 16-ounce loaf frozen whole wheat bread dough, thawed
1 small zucchini, chopped (about 1 cup)
1 small yellow summer squash, chopped (about 1 cup)
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2 cups shredded mozzarella cheese (8 ounces)
2 medium red and/or yellow tomatoes, thinly sliced 2 tablespoons grated Parmesan or Romano cheese

1. On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown.

2. Meanwhile, in a large skillet cook zucchini, summer squash, crushed red pepper, and garlic in hot oil about 5 minutes or until vegetables are almost tender. Drain.

3. Sprinkle 1 cup of the mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Top with zucchini mixture. Sprinkle with remaining mozzarella cheese and Parmesan or Romano cheese. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 6 servings.