Grilled Portobello-Goat Cheese Pitas

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut. .

Ingredients: 1/2 teaspoons bottled minced garlic 1 teaspoon olive oil 4 (6-inch) pita rounds 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 1 (6-ounce) package portobello mushrooms 2 medium tomatoes, cut into 1/4 inch-thick slices 1/3 cup (3 ounces) goat cheese 1/2 cup chopped fresh basil

Instructions: 1. Preheat a grill pan over medium heat. 2. Combine garlic and oil, brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted. 3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute. 4. Spread goat cheese even over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Yield: 4 servings

Source: Cooking Light, August 2004