COOKING FOR A CROWD - HERB MARINATED PITA
1 quart Herb and Garlic Marinade for Vegetables
20 ounces eggplant, 1/2-inch dice
1 pound summer squash, 1/2-inch dice
1 pound zucchini squash, 1/2-inch dice
8 ounces red bell pepper, 1/4x1-inch strips
8 ounces green bell pepper, 1/4x1-inch strips
8 ounces onion, sliced (rings separated)
28 ounces mushrooms, sliced
25 pita bread rounds (see notes)
3 pounds mozzarella cheese, shredded
Pour marinade over vegetables. Toss to coat. Let stand 30 minutes, drain well. Heat fry pan. Stir-fry vegetables 8-10 minutes until vegetables are tender-crisp.
Cut pita bread into halves. Open pita and stuff with 2 oz vegetables. Sprinkle 1 oz cheese over filling.
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Gyro bread may be substituted for the pita bread. Serve by placing one warmed gyro-style bread on a plate. Portion 2 oz filling onto center of bread. Sprinkle with 1 oz cheese. Fold over and serve immediately.
Marinated Vegetable Fajita. Substitute flour tortillas for pita bread. Serve with Mexican condiments.