Ingredients:

4 large portobello mushrooms, stems removed and gills scraped out

2 zucchini, 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 sea salt

1⁄4 teaspoon freshly ground black pepper

4 ounces fresh goat cheese

4 whole wheat pitas or thin sandwich buns, halved

 

Directions:

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.

 

Serves 4