Developed for the RSC#7 contest, I believe this is a winner! Roasted eggplant, onions and peppers with a creamy yogurt feta dressing will delight the senses!
01Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
02Toss vegetable mixture to lightly glaze the vegetables with olive oil.
03Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
04Prepare the dressing while vegetables are broiling.
05Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
06Creamy Feta Dressing:.
07Combine all ingredients except the dill into a blender and blend until smooth.
08Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
09Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.