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.