1 red pepper, quartered
1 zucchini, ends trimmed, cut lengthwise into 1/4-inch thick slices
1/4 small red onion, cut into wedges
3 tablespoons KRAFT Zesty Italian Dressing
4 ounces PHILADELPHIA Cream Cheese, softened
1/4 cup pesto
4 (7 inch) whole wheat pita breads
1 cup KRAFT Shredded Italian Five Cheese with a Touch of PHILADELPHIA
Heat grill to medium-high heat.
Toss vegetables with dressing. Grill 5 to 8 min. or until crisp-tender, turning occasionally. Remove from grill. Cut peppers into thin strips; cut zucchini and onions into 3/4-inch pieces.
Mix cream cheese and pesto; spread onto pitas. Top with vegetables and shredded cheese.
Grill 3 to 5 min. or until shredded cheese is melted
Special Extra: Vegetables can be grilled ahead of time. Cut into pieces as directed, then refrigerate up to 24 hours before using as directed.