Mediterranean Style Roasted Veggie Pita with Kale Pesto Mayo

1 small to medium eggplant
2 large portobello mushrooms
3 red bell peppers
olive oil
salt
2 Pita breads or flat breads that you can stuff
a few lettuce leaves
diced veggies of choices: tomatoes, cucumber, sprouts, carrots, etc.

Kale Pesto – see recipe in this blog
Mayo – 1/3 cu works well for two sandwhiches
optional – 1 T dried dill

• Turn oven to 500 degrees and prepare a large cookie tray by lining with foil. Turn the edges up so you don’t have any leaks.
• Scoop the scaly underside out of the portobello tops and toss the stems. Rub both sides well with olive oil. Place on cookie tray.
• Peel eggplant and cut into 1/4 slices. Mix with salt and put on a towel for ten minutes. After ten minutes squeeze excess water out, toss eggplant with olive oil and put on cookie tray.
• Put the three peppers on the cookie tray.
• When the oven comes up to temperature put the veggies in to roast for ten minutes. After ten minutes, remove the mushrooms, and turn the peppers 1/4 turn. Cut the mushrooms into thick strips.
• Roast another 6-7 minutes and remove eggplant. Turn peppers again.
• Roast peppers for another ten minutes then take out and put in a bowl. Cover securely with saran and a towel and let the peppers steam for 10-15 minutes. When done steaming, run under cool water, to slip the skins off and then remove seeds and stem. Cut into very wide strips or leave whole.
• To make the sandwhiches, layer the following inside the pita:

Kale Pesto Mayo – Mix 1/3 c mayo with 3 T kale pesto (see recipe on this blog)
Lettuce leaves
Roasted pepper
Roasted eggplant
Roasted portobello
Optional diced veggies – I like carrots, cucumbers, & sprouts
Another dab or two of the kale pesto mayo.