Grilled Vegetable Pitas With Goat Cheese and Pesto

Name: Grilled Vegetable Pitas With Goat Cheese and Pesto Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (4 inch) portabella mushrooms (about 1 pound); 4 medium red bell peppers, quartered; 2 medium vidalia onions (about 1 1/4 pounds) or 2 medium other sweet onions, each cut into 4 slices (about 1 1/4 pounds); cooking spray; ½ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; 1 ½ tablespoons balsamic vinegar; ¼ cup mayonnaise; 1 tablespoon pesto sauce; 2 whole wheat pita bread, cut in half; 4 leaves lettuce leaves; 4 servings simple grilled vegetables; ½ cup crumbled goat cheese

Servings: persons

8 (4 inch) portabella mushrooms (about 1 pound)
4 medium red bell peppers, quartered
2 medium vidalia onions (about 1 1/4 pounds) or 2 medium other sweet onions, each cut into 4 slices (about 1 1/4 pounds)
cooking spray
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 ½ tablespoons balsamic vinegar
¼ cup mayonnaise
1 tablespoon pesto sauce
2 whole wheat pita bread, cut in half
4 leaves lettuce leaves
4 servings simple grilled vegetables
½ cup crumbled goat cheese

1
For grilled veggies:.
2
Prepare grill to medium-high heat.
3
Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet.
4
Coat vegetables with cooking spray.
5
Sprinkle evenly with salt and pepper.
6
Drizzle vinegar over mushrooms.
7
Place vegetables on grill rack; grill 5 minutes on each side or until tender.
8
To make sandwich:.
9
Combine mayonnaise and pesto.
10
Spread 1 tablespoon mayonnaise mixture into each pita half.
11
Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons cheese.
12
Serve immediately.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 (4 inch) portabella mushrooms (about 1 pound), 4 medium red bell peppers, quartered, 2 medium vidalia onions (about 1 1/4 pounds) or 2 medium other sweet onions, each cut into 4 slices (about 1 1/4 pounds), cooking spray, and more.

Yes, Grilled Vegetable Pitas With Goat Cheese and Pesto Mayo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vegetable Pitas With Goat Cheese and Pesto Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions