Grilled Veggie and Goat Cheese Pitas

Grilled Veggie and Goat Cheese Pitas

Serves 4

The richness of smoky grilled vegetables is well complemented by the creaminess of Humboldt Fog.

  • 4 large portobello mushrooms, stems removed and gills scraped out
  • 2 zucchinis, sliced lengthwise
  • 1 red onion, cut into 4 even slices
  • 1 red bell pepper, thickly sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces fresh goat cheese
  • 4 whole wheat pitas or thin sandwich buns, halved
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Preheat a grill to medium heat. Brush mushrooms, zucchini, onion and bell pepper with vinegar and oil and sprinkle with salt and pepper. Grill vegetables, covered, 8 to 12 minutes or until tender, turning once halfway through cooking (mushrooms and onions will take longest). Set vegetables aside to let cool, then roughly chop. Spread cheese in pitas and stuff with vegetables.

Nutritional Info: 
Per Serving:350 calories (100 from fat), 12g total fat, 5g saturated fat, 15mg cholesterol, 610mg sodium, 50g carbohydrate (8g dietary fiber, 8g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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