Dish 53: Grilled Veggie Pita

Do this! Grab your tzatziki. If you have extra it's a good dip while working on other veggies.

Destem and deseed your bell pepper, cut into large flat pieces and roast on a burner if you've got a gas stove. You can also broil or real grill. It was hot so I didn't take them terribly far, def could've used more char. 

Slice your eggplant on the bias, toss with olive oil, salt and pepper. Heat a pan on the stovetop and cook a few minutes each side until they've got a little brown on 'em. As soon as you take them out, toss with a little vinegar- I wanted to do balsamic but ended us using garancha wine vinegar. Still lovely.

Slice up your tomato into manageable pieces. 

The veg spread. Too many tomatoes for the pitas, about enough to also snack on while working on everything else.

Toast your pita a little to warm it up and make it flexible, then assemble the veggies and top with some tzatziki and a little lemon juice. Nom until you're full and sleepy.

Notes for Improvement:
- More eggplant. I'd considered also roasting up some squash, wish I had, but still good
- Reheat the eggplant, if not also the pepper
- Do this with some rosemary chicken or something. Yummy.