Grilled Vegetable Pesto Pita


4 pieces Joseph’s pita bread

2 zucchini, sliced

2 red peppers, sliced

8 oz. portobello mushrooms, sliced

2 tbsp. olive oil

1/2 cup of mozzarella

Romaine lettuce, to taste

4 teaspoons Pesto Sauce

* Makes 4 servings


  1. Pre-heat oven to 400°F.
  2. Mix vegetables and olive oil together in a mixing bowl. Arrange on lined baking sheet and roast for 20 minutes.
  3. Remove from oven and cool.
  4. Spread pesto across the inside of each pita pocket.
  5. Fill pita with grilled vegetables and top with feta.
  6. Enjoy!

Optional: add grilled chicken or hard boiled eggs for extra protein!