Week 94: Roasted Vegetable and Goat Cheese Pitas

Do you know what happens when you roast veggies?  They become sweetly delicious?  And when you pair it with some goat cheese?  SWEET + SALTY = Match made in heaven.

I originally wanted to make my own pitas, but alas, I didn't have enough time for all that dough-rising business, so I bought some at the grocery store.

This was an easy and delicious meal, that was just was good leftover!

Year of Yum Rating: 4 STARS

INGREDIENTS
2 small zucchini, sliced

2 small yellow squashes, sliced
1 large portobella mushroom, stem removed and sliced
1/2 red onion, sliced thick
1 cup chopped broccoli florets
1 T olive oil
2 T balsamic vinegar
1/2 tsp salt
fresh crumbled goat cheese
whole wheat pitas

DIRECTIONS
Preheat oven to 425 and line a baking sheet with tin foil or parchment paper.


Scatter veggies over baking sheet and then drizzle olive oil and vinegar over all and toss well. Sprinkle with salt.

Roast for 20 minutes, stirring occasionally.

Meanwhile, heat pitas then slice and stuff each with 1/4 cup goat cheese. When veggies are done, stuff into pitas and eat warm.

Recipe courtesy of Eat, Live, Run