Grilled Veggie Pitas

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 low-fat Mozzarella, cottage or fat free Feta cheese

4 whole wheat pitas or thin sandwich buns, halved

Instructions:

ONE: Preheat a grill to medium heat.

TWO: Brush mushrooms, zucchini, onion and bell pepper with vinegar and oil and sprinkle with salt and pepper. Grill vegetables, covered, 8 to 12 minutes or until tender, turning once halfway through cooking (mushrooms and onions will take longest).

THREE: Set vegetables aside to let cool, then roughly chop.

FOUR: Add cheese to pitas and stuff with vegetables.