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Grilled Vegetable Pitas With Goat Cheese and Pesto Mayo

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“Sounds yummy and healthy too! I think marinading the grilled veggies in a freezer bag with olive oil and the rest of ingredients for the veggies for about an hour is what I will try before grilling them. Also, I will probably make double the mayo/pesto mixture. Adapted from Cooking Light, August 2008. Posted for ZWT 6.”
READY IN:
5mins
SERVES:
4
YIELD:
4 stuffed pita halves
UNITS:
US

Ingredients Nutrition

Directions

  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. Sprinkle evenly with salt and pepper.
  5. Drizzle vinegar over mushrooms. Place vegetables on grill rack; grill 5 minutes on each side or until tender.
  6. To make sandwich:
  7. Combine mayonnaise and pesto.
  8. Spread 1 tablespoon mayonnaise mixture into each pita half.
  9. Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons cheese.
  10. Serve immediately.

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