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
- Pre-heat oven to 400°F.
- Mix vegetables and olive oil together in a mixing bowl. Arrange on lined baking sheet and roast for 20 minutes.
- Remove from oven and cool.
- Spread pesto across the inside of each pita pocket.
- Fill pita with grilled vegetables and top with feta.
Optional: add grilled chicken or hard boiled eggs for extra protein!