6 tablespoons extra virgin olive oil
2 tablespoons lemon juice (1 fresh lemon)
1/2 teaspoon dried oregano
1/2 teaspoon cheveril (optional)
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
1/3 cup feta cheese crumbles
1/4 cup chopped fresh parsley
fresh greek style pita (not the kind with the slit in the middle)
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, or 10 minutes if that is all you have!
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 bowl and keep warm. Tin foil is fine.
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. This sauce is amazing for anything! Pour sauce over bowl of grilled veggies.
Brush pita with EVOO an dset on the grill to toast. Portion veggies on to each pita. Generously sprinkle feta over veggie. EAT!