Thursday, July 1, 2010

Grilled Portobello-Goat Cheese Pitas

Something a little different for dinner.  I've been trying to add more vegetarian meals to our rotations; you'd think after being veggie for over 13 years, I'd have a ton.  But I don't.  So I'm trying to mix it up a little.  This turned out surprisingly good and makes for a great light dinner on a warm summer night.  It's a great meal to serve your vegetarian friends at your next barbecue (hint for those inviting me over for dinner this summer ;-).

You can use a well-oiled grill pan or throw everything, except for the tomatoes, on the grill. If you like a chewier pita, opt for the Greek style or don't over-grill the regular kind.  If you like your pitas crispy, grill away!

I got this recipe from CookingLight.com (including photo) and made some adjustments.

Enjoy!

Grilled Portobello-Goat Cheese Pitas 
Serves 4 (they are more filling than you'd think)

1 1/2  teaspoons minced garlic
1  teaspoon  olive oil
4  (6-inch) pita rounds
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
Balsamic vinegar
1  (6-ounce) package portobello mushrooms
2  medium tomatoes, cut into 1/4-inch-thick slices
1/3  cup  (3 ounces) goat cheese
1/2  cup  chopped fresh basil
2 roasted red peppers, jarred

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Drizzle balsamic vinegar over mushrooms and tomatoes and sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly. Place mushrooms in pan (grill); cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil and top with roasted red peppers.

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