Vegetable Pitas

Vegetable Pitas
Contributor
Whole Foods Market

 

Alongside the hamburgers and hot dogs at our summer cookouts will be these vegetable pitas. Mushrooms, zucchini, bell pepper, and red onion make this sandwich hearty and satisfying, and additions like balsamic and goat cheese make it extra flavorful. 

4
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 large portobello mushrooms, stems removed and gills scraped out
  • 2 zucchinis, 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, such as Humboldt Fog
  • 4 whole-wheat pitas or thin sandwich buns, halved

Directions

Preheat a grill to medium heat. Brush the mushrooms, zucchini, onion, and bell pepper with vinegar and oil and sprinkle with salt and pepper. Grill the vegetables, covered, until tender, about 8-12 minutes, 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.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
8mg
3%
Carbohydrate, by difference
10g
8%
Protein
4g
9%
Vitamin A, RAE
22µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
69mg
7%
Fiber, total dietary
1g
4%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
102mg
15%
Selenium, Se
9µg
16%
Sodium, Na
232mg
15%
Water
21g
1%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.