This vegetarian grilling recipe makes for a healthy light meal. Once you’ve made the caramelized onion and goat cheese topping, you can finish off this delicious snack by cooking it on the grill.


 COOK TIME: 35 mins.

 TOTAL TIME: 50 mins. 



  • 4 tablespoons olive oil
  • 2 jumbo onions (1 pound each), coarsely chopped
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • Four 6-inch pitas, sliced horizontally in half
  • 6 to 7 ounces soft goat cheese, crumbled
  • 1 tablespoon chopped fresh parsley leaves


  1. In nonstick 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onions, sugar, and salt, and cook 15 minutes or until very soft, stirring frequently. Reduce heat to medium-low and cook 20 minutes longer or until onions are golden brown, stirring frequently.
  2.  In cup, stir remaining 2 tablespoons oil with tarragon and thyme. Brush cut sides of pitas with herb mixture; spread with goat cheese, then top with caramelized onions.
  3. Place pitas, topping-side up, on grill over low heat, and cook 3 minutes or until bottoms are crisp and topping is heated through. Sprinkle with parsley and cut each into 4 wedges to serve.


(based on individual servings)

  • Calories: 245
  • Total Fat: 12 g
  • Saturated Fat: 4 g
  • Cholesterol: 10 mg
  • Sodium: 310 mg
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 8 g