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Ingredients

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

Description

The Richness Of Smoky Grilled Vegetables Is Well Complemented By The Creaminess Of Humboldt Fog.

Wholefoods