Roasted Tofu and Veggie Pockets

Ingredients

• 1/2 16- to 18-ounce package extra-firm water-packed tofu
• 1 small zucchini (6 ounces), thinly sliced
• 1 medium onion, halved and thinly sliced
• 1 red or yellow bell pepper, cut into thin strips
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 large whole-wheat pita rounds, halved
• 2 tablespoons bottled light balsamic vinaigrette or reduced-calorie Italian salad dressing
• ⅓ cup shredded mozzarella-flavored soy cheese

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