Ingredients
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste
1 large red onion, thickly sliced into rounds
1 (1-pound) eggplant, cut into 1/2-inch thick slices
2 medium zucchini or yellow squash, cut into 1/2-inch thick slices
1 red bell pepper, cored, seeded and cut into 6 pieces
1 small shallot, finely chopped
1/2 cup orange juice
2 teaspoons balsamic vinegar
4 greek style pita
1/3 cup feta cheese crumbles
1/4 cup chopped parsley
Preparation
Combine 1/4 cup of the oil, lemon juice, oregano and salt and pepper in a large bowl. Add onions, eggplant, zucchini and peppers and toss gently to coat. Cover and refrigerate for 30 minutes, or up to 2 hours.
Preheat grill. Arrange marinated vegetables in a single layer on the grill and cook, flipping once, until tender and golden brown, about 10 minutes total. Transfer to a platter and keep warm.
Meanwhile, heat 1 tablespoon of the remaining oil in a small saucepan over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add orange juice and reduce liquid by half, 6 to 8 minutes. Add balsamic vinegar, salt and pepper, then remove from the heat and set vinaigrette aside.
Brush pita with olive oil and place on grill to warm. 1 minute per side. Remove from grill. layer with vegetables and dress with vinaigrette. sprinkle with feta and parsley.
