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Preheat oven to 450°F. Place zucchini, summer squash, onion, mushrooms and bell pepper in a large bowl. Add oil, salt and black pepper; toss to coat. Spread vegetable mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, for 8 to 10 minutes or until vegetables are tender.
Divide roasted vegetables among pita bread halves; drizzle with salad dressing. Top with shredded cheese. If desired, place filled pitas on a baking sheet and bake for 2 to 3 minutes or until cheese melts.