• 1 large zucchini, cut into 1/2-inch chunks
• 1 large yellow summer squash, cut into 1/2-inch chunks
• 1 medium onion, cut into 1/2-inch chunks
• 1 medium red sweet pepper, cut into 1/2-inch chunks
• 1 medium eggplant, cut into 1/2-inch chunks
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 2 tablespoons balsamic vinegar
• 6 (1-oz.) slices mozzarella cheese
• 6 kaiser rolls, halved
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Preheat oven to 400 degrees. Line an 11X15-inch baking pan with foil; spray foil with nonstick cooking spray. Place vegetables in a medium bowl; add olive oil, garlic powder, Italian seasoning, salt, and vinegar. Toss to coat. Spread vegetables in a single layer in the prepared baking pan. Roast for 15 to 20 minutes until soft and starting to caramelize. Divide vegetable mixture evenly among rolls; top with cheese slices. Wrap sandwiches in foil. Return to oven for 5 to 7 minutes or until cheese is melted and rolls are heated through.

The recipe makes use of summer?s bounty in a veggie pita/pizza. The idea for this tasty dish came about last year when my gardening efforts were more successful than I imagined. We ate this throughout the summer, often grilling the veggies over the barbeque.