Vegetable Stuffed Pita Sandwiches

5 zucchini, sliced lengthwise into 1/4 inch slices

1 red onion, sliced crosswise into 1/2 inch slices

1 large tomato, sliced crosswise into 1/2 inch slices

1 red bell pepper, seeded and quartered

2 tbsp olive oil

1/4 tsp oregano

1/4 tsp salt

1/4 tsp pepper

4 pita bread pockets

1 (8 oz) pkg hummus***

Combine zucchini, onion, tomato, and bell pepper in a medium bowl;

drizzle with olive oil and sprinkle with oregano, salt, and pepper.

Grill vegetables on a lightly greased grill rack over medium heat for

5 minutes or until browned. Meanwhile, spread inside of pita pockets

with hummus. Divide cooked vegetables equally among pita pockets.

Serves 4

***Mustard, ranch dressing or feta cheese can be substituted for hummus.