Okay, folks. This is another one of those so-simple-I’m-not-sure-I-should-blog-about-it lunches.
I mean, if we’re being totally honest here I can admit to you that lunch is not on my list of awesome daily priorities. That’s definitely not to say I skip lunch (skip a meal? huh?), but my lunches are usually eaten while standing up over the stove and usually consist of whatever I can pull out of the fridge the fastest. Usually a veggie burger, an egg and cheese burrito or a hummus pita.
However, on Monday I just became so enamored with all of the beautiful veggies at a local farm stand. This often happens at Whole Foods and I come home with an additional fifty dollars tapped on to my bill (note to self: never go grocery shopping hungry). But the truth is, sometimes I just buy things because they’re pretty.
That goes for shoes, anthropologie blouses, nail polish and vegetables.
So, later that morning I come waltzing into my tiny house bearing a gigantic portobello mushroom, two bright green zucchinis, a crooked head yellow squash, a large red onion and an expensive bell pepper.
Then I sat everything down on my counter and wondered what in the world I was going to do with it all. I mean, I really don’t even like vegetables all that much. They were just so pretty.
I ended up roasting all the vegetables with a splash of olive oil and balsamic vinegar and then stuffing them into a warm pita with what probably was ninety servings of goat cheese.
Goat cheese makes everything better.
The end result was just so good I couldn’t help but blog about it! Roasted veggies plus goat cheese seems like a match made in heaven, and to top it all off, I felt super healthy for the rest of the afternoon after eating all these pretty veggies.
Roasted Veggie and Goat Cheese Pitas
serves 2 (with leftover veggies)
2 small zucchini, sliced
2 small yellow squashes, sliced
1 large portobella mushroom, stem removed and sliced
1/2 red onion, sliced thick
1 T olive oil
2 T balsamic vinegar
1/2 tsp salt
1/2 cup fresh crumbled goat cheese
2 whole wheat pitas
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.