Gluten Free and Vegetarian: Mediterranean Goat Cheese, Portobello and Veggie Pita

Mediterranean Goat Cheese, Portobello and Veggie Pita

I love getting inspiration from restaurants.  Especially when its a healthy and delicious dish!  I had a really delicious vegetarian beer bread wrap the other day for lunch. I decided to take it home and make an even healthier version to share, so here it is!

If you're a true purist and the ingredients are available to you, there are some great gluten-free pita bread recipes out there.  Here's a link:

http://glutenfreeonashoestring.com/how-to-make-quickbread-pita-bread-step-x-step/

Of course, there are so many great gluten-free products popping up in stores all over, it was easier for me just to buy some gluten-free pita bread.  It saved time and money.  The rest of the recipe is SUPER easy and the soft goat cheese gives it a perfect, creamy touch!

Mediterranean Goat Cheese, Portobello and Veggie Pita

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:

Mediterranean Goat Cheese, Portobello and Veggie Pita

• 4 gluten-free pita bread pockets
• 5 oz. garlic and herb goat cheese, softened
• 10 oz. sliced Baby Bella Mushrooms
• 1 carrot, shredded
• 1 zucchini, shredded
• 1 cup chopped broccoli florets
• 1/2 cup chopped sun dried tomatoes
• 1 red bell pepper, roughly chopped
• 1/2 tsp. Italian or Mediterranean seasoning
• 1/2 tsp. garlic powder
• olive oil cooking spray
• salt and pepper to taste

Steps:

1. Heat a large skillet on medium heat and spray with olive oil cooking spray.  Add the bell peppers, sun dried tomatoes and mushrooms. Cook on medium heat for 2-3 minutes.
2. Stir in zucchini, broccoli and carrots.  Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste.  Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft.
3. Heat the pitas in the microwave for about 30 seconds.  Cut in half and open the pockets with a butter knife.  
4. Spread some of the softened goat cheese on both sides of the inside of the pita pockets.  Spoon the veggie mixture into the pita pockets and serve.