1 eggplant, cut into 1/2-inch-thick slices
1 large portobello mushroom
1 small red bell pepper, quartered
1 small yellow or green bell pepper, quartered
2 1/4-inch slices large red onion
1/2 cup low-fat Italian or honey-dijon salad dressing, divided
4 ounces reduced-fat shredded Italian cheese blend
4 (8-inch) whole wheat or white pita breads
Brush both sides of eggplant slices, mushroom, bell pepper quarters and onion slices with 1/3 cup dressing.
Grill over medium coals or broil 4 to 5 inches from heat source 4 to 5 minutes per side or until vegetables are crisp-tender. Cut into bite-size pieces. Toss with additional dressing.
Cut pita breads in half, open pockets and fill with vegetable mixture. Top with cheese.