TLC Cooking "Emeril's Grilled Pita Pizzas Topped with Grilled Marinated Vegetables"

Emeril's Grilled Pita Pizza

YIELD 4 servings, or more if desired

INGREDIENTS

2	bell peppers of assorted colors, thinly sliced
1	large globe eggplant, cut into 1/3 inch rounds, sprinkled with salt and placed on cookie rack to drain for 15 minutes, and lightly patted dry
1	large zucchini, cut on diagonal into 1/3-in slices
1	large yellow squash, cut on diagonal into 1/3-inch slices
2	medium red onions, cut into 1/2-in crosswise slices
1/2 cup	olive oil
Kosher salt and freshly ground black pepper
8 ounces	soft, mild goat cheese, softened at room temperature
1 1/2 teaspoons	minced garlic
2 tablespoons	extra virgin olive oil
3 tablespoons	minced fresh herbs, like basil leaves, chives and parsley
4	pieces whole wheat pita bread, or more as desired
1 cup	shredded mozzarella

(held together with toothpicks)

PREPARATION:

Method

Preheat grill to medium high. Brush both sides of the peppers, eggplant, zucchini, yellow squash, and red onion slices with olive oil and place on a large baking sheet or platter; season with salt and pepper. Grill vegetables until lightly charred on the edges and nicely marked on both sides, from 10 to 15 minutes. Transfer grilled vegetables to a platter and set aside.
In a small bowl, combine the goat cheese, garlic, extra virgin olive oil and herbs and stir until well combined. Season to taste with salt and pepper. Lightly grill the pita bread just to warm through. Assemble the pizzas by generously spreading one side of the pita with some of the goat cheese mixture, then adding a layer of veggies. Top each mound of vegetables with 1/4 cup shredded mozzarella. Either place back on the grill to melt mozzarella or place in a preheated oven. Serve immediately.
Editor's Note: Look for organic cheese and organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Manny Oliverez [ADD LINK] Episode of Emeril Green.

This recipe appears in: Pizza

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