Courtesy of Whole Foods.com – a great resource for healthy recipes!
Grilled Veggie & Goat Cheese Pitas
Goat cheese is easier to digest than cow’s cheese because the enzymes are more similar to human enzymes. And it tastes delicious!
4 large portabella mushrooms, stems removed and gills scraped out
2 zucchini squash, 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 Humboldt Fog or other fresh goat cheese
4 whole wheat pitas or thin sandwich buns, halved
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.