Grilled Veggie and Goat Cheese Pitas
Serves 4
Time 25 min
The richness of smoky grilled vegetables is well complemented by creamy, tangy fresh goat cheese.
Special Diets:
Ingredients
- 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
Method
Prepare a grill for medium heat cooking.
Brush mushrooms, zucchini, onion and bell pepper with vinegar and oil and sprinkle with salt and pepper.
Grill vegetables, covered, until tender, turning once halfway through cooking (mushrooms and onions will take longest), 8 to 12 minutes.
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 carbohydrates (8g dietary fiber, 8g sugar), 16g protein.
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.
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Ingredients
- 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