Grilled Veggie and Goat Cheese Pitas
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 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 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, then brush with 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.
Per serving: 350 calories (100 from fat), 12g total fat, 5g saturated fat, 15mg cholesterol, 610mg sodium, 50g total carbohydrate (8g dietary fiber, 8g sugar), 16g protein