4 pitas, cut into fourths
2 red peppers, sliced in 1″ wide sections
1/2 red onion, thinly sliced
4 garlic cloves, kept in shell
2 tablesoons olive oil
Salt & pepper
Makes 8 servings; Prep Time: 10 mins, Cook Time: 60 mins
Once veggies are chopped (along with garlic), put in zip lock bag with olive oil and dash of salt and pepper. Shake, shake, shake! Roast in glass pan at 425 degrees for 35-40 mins. Done when tender. Set aside to cool.
Heat 1 teaspoon butter over medium heat and spread around skillet, panini-maker or George Foreman Grill. Place one side of pita down and spread a teaspoon of goat cheese. Once garlic has cooled, open shell and use a knife to take out half the garlic; spread on top of goat cheese.
Top with red pepper, onion and second pita piece. Flip or press when browned (about 3-4 mins) and cook other side – about 3-4 mins too. Repeat for other pitas. Cheers!