Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo

By lindybug

Ingredients

• 8 (4-inch) portobello mushroom caps (about 1 pound)
• 4 medium red bell peppers, quartered
• 2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 1/4 pounds)
• Cooking spray
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons balsamic vinegar
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon commercial pesto
• 2 whole wheat pitas, cut in half
• 4 leaf lettuce leaves
• 1/2 cup (2 ounces) crumbled goat cheese

Details

Servings 4

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with salt and black pepper. Drizzle vinegar over mushrooms. Place vegetables on grill rack; grill 5 minutes on each side or until tender.

3. Combine mayonnaise and pesto.

4. Spread 1 tablespoon mayonnaise mixture into each pita half. Stuff each pita half with 1 lettuce leaf, 1 serving grilled vegetables, and 2 tablespoons cheese. Serve immediately.