Grilled-Vegetable Flatbreads

• Vegetables with Walnut Dressing
• 8 pocketless pitas
• 2 ounces fresh pecorino cheese, shaved (1 cup)

1. Light a grill.
2. Cut the grilled vegetables into bite-size pieces and scatter over the pitas.
3. Carefully transfer the flatbreads to the grill and cook over moderate heat just until warmed through, about 5 minutes.
4. Transfer the flatbreads to a platter and drizzle the walnut dressing over the vegetables.
5. Scatter the pecorino over the flatbreads and serve.

vegetables, pitas, pecorino cheese

Taken from www.foodandwine.com/recipes/grilled-vegetable-flatbreads (may not work)