Underrated Veggie Pita Sandwich

1. Chop the grape tomatoes, Persian cucumbers, green leaf lettuce, roasted summer squash, red onion, and eggplant into bite-sized pieces.
2. In a bowl, toss the chopped vegetables with a little avocado oil.
3. Add fresh basil and arugula to the vegetable mixture and combine.
4. Warm an Ezekiel pita pocket.
5. Smear the inside of the warmed pita pocket with soy-free Veganaise and Dijon mustard.
6. Stuff the prepared vegetable mixture into the pita pocket.
7. For extra taste and gut flora points, add sauerkraut or pickles if desired.