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Grilled Vegetable Pitas With Goat Cheese and Pesto Mayo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.7467
Energy (kCal)1461.856
Carbohydrates (g)231.7587
Total fats (g)42.7773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For grilled veggies: | 2. Prepare grill to medium-high heat. | 3. Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. | 4. Coat vegetables with cooking spray. Sprinkle evenly with salt and pepper. | 5. Drizzle vinegar over mushrooms. Place vegetables on grill rack; grill 5 minutes on each side or until tender. | 6. To make sandwich: | 7. Combine mayonnaise and pesto. | 8. Spread 1 tablespoon mayonnaise mixture into each pita half. | 9. Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons cheese. | 10. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    portabella mushroom 8 pound 798.3235 140.4324 76.5665 12.7006
    red bell pepper 4 quartered - - - -
    onion 2 pounds cut sweet 362.8743 84.7312 9.979 0.9072
    cooking spray - - - -
    kosher salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    balsamic vinegar 1 1/2 1/2 21.12 4.0872 0.1176 0.0
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    pesto sauce 1 tablespoon 65.835 1.5892 1.5482 5.922000000000001
    wheat pita bread 2 cut - - - -
    lettuce leaf 4 leaves 2.88 0.551 0.2611 0.0288
    serving vegetable 4 grilled - - - -
    goat cheese 1/2 cup crumbled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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